Description
Indulge in this Pecan Pie French Toast, a rich and decadent breakfast treat combining fluffy brioche bread soaked in a cinnamon-vanilla custard and topped with a warm, gooey pecan pie topping. Perfect for holiday mornings or special brunches, this recipe offers a delightful blend of sweet and nutty flavors with a buttery, crisp exterior.
Ingredients
Scale
For the French Toast:
- 1 loaf brioche or challah bread, sliced 1-inch thick (about 8 slices)
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for cooking)
For the Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup or maple syrup
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Custard: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and smooth, creating a flavorful custard mixture.
- Soak the Bread: Dip each slice of brioche or challah bread into the custard mixture, allowing it to soak for 20 to 30 seconds per side so the bread absorbs the flavors and moisture evenly. Place the soaked slices on a tray to rest while preparing the topping.
- Make the Pecan Pie Topping: In a small saucepan over medium heat, combine brown sugar, corn syrup (or maple syrup), unsalted butter, vanilla extract, a pinch of salt, and chopped pecans. Stir constantly until the mixture melts, bubbles gently, and thickens slightly, about 3 to 5 minutes. Remove from heat and keep warm.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and add a bit of unsalted butter to melt. Place the soaked bread slices in the skillet, cooking each side for 3 to 4 minutes until they turn golden brown and are cooked through.
- Serve: Arrange the cooked French toast slices on plates. Generously spoon the warm pecan pie topping over each slice. Optionally, dust with powdered sugar or serve with whipped cream for extra indulgence.
Notes
- Use day-old bread for the best texture and absorption of the custard.
- For an extra indulgent version, layer two slices with a smear of cream cheese or mascarpone between them.
- The pecan pie topping can be made ahead of time and gently reheated before serving.
- Serve immediately for best texture and flavor.
