Candied Pecan French Toast

Staff Writer
Candied Pecan French Toast
Candied Pecan French Toast
J. Jackson

Candied Pecan French Toast

My mother always made pecan pie for our family growing up. So, when I wanted to deliver a special breakfast for her, I created a unique take on her pecan pie. I made her a Mother’s Day breakfast that included her favorite nuts and just candied them for an added punch.

See all French toast recipes.

Click here to see the Mother's Day Brunch in Bed story.

4
Servings
1827
Calories Per Serving
Deliver Ingredients

Ingredients

For the pecan sauce

  • 3/4 Cups corn syrup
  • 1 Cup sugar
  • 1/4 Cup molasses
  • 4 Tablespoons unsalted butter, melted
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon salt
  • 3 eggs
  • 1 1/2 Ounce bourbon
  • 1 1/2 Cup pecans, chopped

For the French toast

  • 2 eggs
  • 2 egg yolks
  • 2 Cups milk
  • 1 Cup heavy cream
  • 1/4 Cup sugar
  • 1 Teaspoon almond extract
  • 1 loaf challah bread, halved lengthwise and cut into thick, pie-shaped wedges
  • 8 Tablespoons unsalted butter
  • Powdered sugar, to taste (optional)
  • Whipped cream, to taste (optional)

Directions

For the pecan sauce

Whisk together all of the ingredients in a heatproof bowl. In a pot just large enough for the bowl to fit snugly, bring water to a simmer. Place the bowl over the pot of simmering water and whisk occasionally until the mixture is hot and thickened. Keep warm.

For the French toast

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yolks, milk, cream, sugar, and almond extract until smooth.

Soak the bread in the batter, turning once to ensure each piece is thoroughly soaked. Line a baking sheet with parchment paper, transfer the bread to the baking sheet, and bake until golden brown, about 10 minutes. Remove from the oven and let cool.

For each serving, melt 1-2 tablespoons butter in a large sauté pan over medium heat. Lightly brown one wedge on each side, about 4-5 minutes per side, and plate. Spoon the pecan sauce on top and if using, dust with powdered sugar and finish with a dollop of whipped cream.

Pecan Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pecan Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.

Nutritional Facts

Total Fat
104g
100%
Sugar
139g
N/A
Saturated Fat
45g
100%
Cholesterol
520mg
100%
Protein
28g
57%
Carbs
199g
66%
Vitamin A
781µg
87%
Vitamin B12
1µg
24%
Vitamin B6
0.5mg
24%
Vitamin C
0.8mg
1.3%
Vitamin D
5µg
1%
Vitamin E
3mg
17%
Vitamin K
8µg
10%
Calcium
418mg
42%
Fiber
7g
27%
Folate (food)
138µg
N/A
Folate equivalent (total)
210µg
52%
Folic acid
42µg
N/A
Iron
7mg
38%
Magnesium
148mg
37%
Monounsaturated
39g
N/A
Niacin (B3)
7mg
33%
Phosphorus
530mg
76%
Polyunsaturated
14g
N/A
Potassium
916mg
26%
Riboflavin (B2)
1mg
68%
Sodium
809mg
34%
Sugars, added
127g
N/A
Thiamin (B1)
0.9mg
63.2%
Trans
1g
N/A
Zinc
5mg
31%