Description
Rich brioche French toast drenched in a buttery,pecan-filled syrup made with dark brown sugar and a hint of cinnamon. Thisindulgent breakfast dish is perfect for special occasions or weekend brunch.
Ingredients
Scale
For the Brioche French Toast:
- ½ cup butter
- 4 large eggs along with 2 additional large egg yolks.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- ¼ cup milk
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- 8 slices brioche
For the Butter Pecan Syrup:
- ½ cup unsalted butter
- ¾ cup dark brown sugar (packed)
- ½ teaspoon ground cinnamon
- ½ cup heavy cream
- ¼ teaspoon salt
- 2 cups pecans (whole or chopped)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
Instructions
- Prepare the Custard for the French Toast: In a large bowl, whisk together the eggs, egg yolks, cinnamon, nutmeg, granulated sugar, milk, heavy cream, and vanilla extract until fully combined. Set aside.
- Cook the French Toast: Melt the butter in a large skillet or griddle over medium heat. Dip each slice of brioche into the egg mixture, ensuring both sides are well coated but not soaked through. Cook the brioche slices in the skillet for 2-3 minutes on each side, until golden brown.
- Make the Butter Pecan Syrup: Warm the olive oil in a large pot over medium heat until it shimmers. Stir in the brown sugar, cinnamon, and salt, cooking until the sugar dissolves and the mixture becomes smooth, about 2-3 minutes. Gradually stir in the heavy cream and bring to a gentle simmer. Add the pecans, vanilla extract, and bourbon (if using), and cook for another 2-3 minutes, allowing the flavors to meld and the syrup to thicken slightly.
- Serve: Place the French toast on serving plates and generously drizzle the warm butter pecan syrup over the top. Serve immediately, with extra syrup on the side if desired.
Notes
- Best Bread Choice: Brioche is ideal, but challah or thick-cut Texas toast also work well.
- Make It Extra Crispy: Cook the toast in butter and a little oil to enhance crispiness.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat or in an oven at 300°F (150°C) for 5 minutes.
- Dairy-Free Alternative: Substitute coconut milk for heavy cream and use plant-based butter.
- Make Ahead: You can prepare the syrup ahead of time and store it in the fridge for up to 1 week. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American