French Toast with Pecan Syrup
Thick slices of brioche bread soaked in a cinnamon-vanilla custard, pan-fried to a perfect golden brown. Drizzled with a warm, buttery homemade pecan syrup, this is the ultimate indulgent weekend breakfast.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Make the Pecan Syrup
- b.In a small saucepan over medium heat, toast the chopped pecans for 2-3 minutes until fragrant, stirring frequently to prevent burning.
- c.Add 4 tablespoons of unsalted butter and allow it to melt completely.
- d.Stir in the maple syrup and bring the mixture to a gentle simmer.
- e.Reduce the heat to low and let it simmer for 3-4 minutes, allowing the flavors to meld and the syrup to thicken slightly.
- f.Remove from heat and stir in 1/2 teaspoon of vanilla extract. Set aside and keep warm.
- 2
Step 2
- a.Prepare the Custard
- b.In a shallow dish wide enough to lay a slice of bread flat (a pie plate or baking dish works well), whisk together the eggs, whole milk, heavy cream, granulated sugar, the remaining 1 teaspoon of vanilla extract, ground cinnamon, ground nutmeg, and salt.
- c.Whisk until the mixture is smooth and uniformly colored, but be careful not to over-beat.
- 3
Step 3
- a.Soak the Bread
- b.Heat a large non-stick skillet or griddle over medium heat.
- c.While it heats, work one slice at a time by dipping the brioche into the custard mixture. Allow each side to soak for about 20-30 seconds.
- d.The bread should be fully saturated but not so delicate that it falls apart. Let any excess custard drip off before cooking.
- 4
Step 4
- a.Cook the French Toast
- b.Add 1 tablespoon of the remaining unsalted butter to the hot skillet and swirl to coat the surface.
- c.Carefully place 2-3 soaked bread slices onto the skillet, ensuring they are not overcrowded.
- d.Cook for 3-4 minutes per side, until a deep golden-brown crust forms and the center is cooked through.
- 5
Step 5
- a.Continue and Serve
- b.Transfer the cooked French toast to a wire rack. Wipe the skillet clean with a paper towel and repeat the cooking process with the remaining butter and bread slices.
- c.Serve immediately, topped generously with the warm pecan syrup. A dusting of powdered sugar or fresh berries makes a great addition.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using day-old bread is crucial. Stale bread is drier and absorbs the custard better without becoming soggy.
- 2For the richest flavor, use full-fat dairy like whole milk and heavy cream.
- 3Maintain a consistent medium heat. If the pan is too hot, the outside will burn before the egg custard inside has a chance to cook.
- 4To keep the finished French toast warm while you cook the remaining batches, place them on a wire rack set inside a baking sheet in a 200°F (95°C) oven.
- 5Don't press down on the French toast with your spatula while it's cooking. This can compress the bread and make it dense.
Adapt it for your goals.
Bread Choice
Swap brioche for challah, Texas toast, or even thick-cut sourdough for a tangy twist.
Flavor InfusionsFlavor Infusions
Add a pinch of cardamom or a splash of orange zest to the custard for a different flavor profile.
Nutty SyrupNutty Syrup
Use walnuts or almonds instead of pecans in the syrup. For an adult version, add a tablespoon of bourbon or dark rum to the syrup after removing it from the heat.
ToppingsToppings
Go beyond syrup with toppings like fresh berries, sliced bananas, whipped cream, or a dollop of Greek yogurt.
Why this is on our healthy list.
Energy Source
The carbohydrates from the bread and sugars in the syrup provide a quick source of energy to start your day.
Provides Protein
Eggs and milk are excellent sources of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Contains Healthy Fats
Pecans are rich in monounsaturated fats, which are beneficial for heart health. They also provide fiber and essential minerals like manganese and copper.
Frequently asked questions
One serving (2 slices with syrup) contains approximately 750-850 calories, depending on the exact thickness of the bread and amount of syrup used. It's a rich, indulgent meal.