Pecan Pie French Toast
Ingredients
4 slices Challah bread (about 1 inch thick, preferably day old)
3/4 cup heavy cream
3 eggs
1 tbsp brown sugar
1 tsp bourbon vanilla extract
cinnamon, to taste
Pinch of kosher salt
1 orange, for zesting & juicing
1-2 tablespoons butter
1.5 - 2 cups pecan halves
1 stick butter
3/4 cup brown sugar
1/2 cup heavy cream
1 tsp bourbon vanilla extract
orange zest/juice to taste
Pinch of kosher salt
Optional: Ice cream/ whipped cream to serve
French Toast
Pecan Pie Topping
Directions
French Toast
If bread is still soft, bake the slices in a 200 degree oven for 10-15 mins to dry out
Combine cream, eggs, sugar, extract, cinnamon, salt in large bowl or pan. Add zest and squeeze in a few tablespoons of orange juice
Whisk batter until well blended
Soak bread slices in batter until it feels heavy - but not tearing apart -about 1 minute
Preheat a griddle or non-stick skillet to medium high. Add butter and coat completely
Cook French Toast on both sides until golden brown, 2-3 minutes
Transfer to a baking sheet and place in a warm oven (300 degrees) while you make the topping
Pecan Pie Topping
Toast pecans in a nonstick skillet on medium high until they release a nutty smell, 3-5 minutes. Transfer them to a bowl
Add butter and brown sugar. Cook over medium heat until sugar is melted and the mixture begins to bubble, 3-5 minutes
Add cream and continue to whisk constantly. It will become shiny and syrup - like. Simmer for 1-2 more minutes
Add nuts and stir
Finish with extract, more orange zest/juice, and a generous pinch of salt
