Pecan Crusted French Toast with Bourbon Pecan Toffee Maple Syrup
Here’s the cozy, delicious holiday breakfast you’ve been looking for. A pecan coating makes this French toast crisp and delicious – and buttery – as it’s lightly pan fried in butter. The syrup is over-the-top delicious made with the incomparable Mollycoddled Hash Slinger Bourbon Pecan Toffee, which is melted down to make a candy-like syrup.
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Ingredients
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- 1 Loaf La Baguette rustic French bread, sliced
- 2 Hansen’s Eggs
- 2 cups Braum’s Half and Half
- 1 teaspoon Griffin’s Vanilla
- 1 teaspoon cinnamon
- 2 cups chopped Knight Pecan Farms Pecans
- 3/4 cup Braum’s Butter
- Syrup Ingredients
- 1/2 cup water
- 1 (6-ounce) box Mollycoddled Hash Slinger Bourbon Pecan Toffee
- 1/2 cup maple syrup
- Slice bread into 1-inch-thick slices.
- Whisk together eggs and half and half. Add vanilla and cinnamon. In a separate, shallow bowl place
pecans. Dredge each slice of bread in egg mixture, then coat in pecans. - In a nonstick pan, melt butter. Pan-fry bread in the butter until golden brown on both sides. Don’t
melt all the butter all at once. Add more butter as needed while cooking the French toast. - Keep French toast warm in a low oven while making the syrup.
- Heat water over medium heat in a small, heavy-bottom saucepan. Add entire box of toffee and heat
to a rolling boil. Stir continuously until toffee is melted into the water, about 5-7 minutes. Keep heat at
medium so that the toffee doesn’t burn. - Add maple syrup. Stir until mixed. Reduce heat to medium-low or low, and simmer until syrup is
thickened. - Let cool slightly before serving but use while warm. Syrup will thicken as it cools and pours easier
when warm.