Saturday 9 May 2015


Overnight Pecan candy French toast flat-top with a straightforward, decadent mixture of pecans, syrup, vanilla, cinnamon, nutmeg, butter, and refined sugar that seeps into the toast because it bakes for a heavenly mouthful of heat cooked pecans and refined sugar saturated French toast. Heavenly. particularly with a school assignment of solely fifteen minutes!

I am not extremely a food person.  Instead, I even have invariably been a dinner for breakfast person.  Pizza, roast, tacos, etc.  Those ar my reasonably breakfast.  For today’s breakfast, I merrily eaten up yesterdays cheddar cheese Bacon Ranch Potato Chicken soup. however on some occasions, i'm a course for breakfast person.  And fortunately, we have one such occasion apace approaching.

Thank you Valentines Day! many thanks for being a vacation although for no alternative reason than to eat course for breakfast and decision it “special occasion breakfast..All out of this world delicious.  Honestly, this Pecan candy French toast is correct up there with my long custard French toast, and that i would possibly even provides it a grip, because, as you may have noticed , i like pecans. candy Pecan Caramel cake, Maple urban center inexperienced Beans with , Bacon and Feta,Caramelized Pecans,Triple Chocolate,Turtle Cookies, and on and on and on…and I particularly love pecan candy.  Don’t even provide American state a bite of pecan candy frozen dessert and expect American state to eat only one bowl.

But really, mornings are therefore busy that any breakfast wherever the family really sits down for breakfast along are often thought of a big day. and that they would positively sit down for this Pecan candy French toast. however perhaps not for long…because this French toast won’t last long with its pecans coated in pure syrup and vanilla…

Then tossed with butter, refined sugar, cinnamon and nutmeg…

Which then tiptop long French toast that's delicious all on its own.  With an evening spent soaking in [*fr1] and [*fr1], eggs, pure syrup, cinnamon, vanilla and sugar it seeps altogether the layers of degeneracy.  The French toast is then baked for half-hour (no soggy French toast here!) then topped with the refined sugar candy mixture.

The butter melts into the toast and coats the preparation pecans because the refined sugar caramelizes over the pecans and seeps into the layers of bread.

In goes this:

Out comes this Pecan candy French toast.

 Then directly onto your plate…

A directly into your mouth.

I think it could be a breakfast person finally.

Serves: Approx 15 slices
  • French Toast
  • 1 loaf 2 day-old French bread, cut into 1” slices
  • 6 eggs
  • 1 1/2 cups half and half
  • 2 tablespoons pure maple syrup
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

  • Praline Topping
  • 1 1/2 cups pecans, chopped
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup (1 stick) butter
  • 1 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. Line a jelly roll pan (18"x13"x1″) with parchment paper or a nonstick mat.
  2. Arrange bread slices in a single layer to cover the pan (as many as will fit).
  3. Add eggs to a medium bowl and beat for 1 minute, then whisk in remaining French Toast ingredients. Pour mixture evenly over bread, then flip each piece, so each side is covered in mixture. (It will look like too much liquid, but it will all be absorbed by morning.) Cover, and chill in the refrigerator at least 8 hours, or overnight.
  4. Bake uncovered at 350F degrees (175 degrees C) for 30 minutes then flip over all the slices of bread. Spoon Praline Topping (directions below) evenly over each slice of bread and bake for an additional 20 minutes.
  5. Prepare Praline Topping while bread is baking the first 30 minutes: add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Add butter, brown sugar, cinnamon and nutmeg to food processor and pulse until it resembles coarse pebbles.* Add brown sugar mixture to pecans and toss to evenly combine.
*If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.


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