Candied Pecan French Toast
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.
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Servings
4
Ingredients
- 3/4 cup corn syrup
- 1 cup sugar
- 1/4 cup molasses
- 4 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 ounce bourbon
- 1 1/2 cup pecans, chopped
- 2 eggs
- 2 egg yolks
- 2 cup 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 tablespoon unsalted butter
- powdered sugar, to taste (optional)
- whipped cream, to taste (optional)
Directions
- 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.
- 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.