Brown Sugar Butter Pecan French Toast is a decadent breakfast that’s perfect for special occasions… like Christmas morning!!! Thick slices of brioche are fried until golden brown and then topped with the most delicious brown sugar butter pecan syrup! So decadent, you don’t even need to serve with maple syrup!
Butter Pecan French Toast Recipe
TGIF!!! And welcome to day 2 of Christmas in July!
Since the weekend is upon us, it felt like the perfect time to share a new breakfast recipe with you! More specifically, this DECADENT and over-the-top Butter Pecan French toast!
Now it’s no secret we LOVE butter pecan! Butter pecan cookies, butter pecan fudge, butter pecan blondies, and butter pecan cinnamon buns are just a few of our favorites! So when I started brainstorming breakfast ideas for Christmas in July, I just knew Butter Pecan French Toast was a MUST!!!
Breakfast or Dessert?
Now, I definitely consider this recipe breakfast. But it’s so indulgent it could definitely pass as dessert. Especially if you eat it like I do… with a scoop of vanilla ice cream on top! But it’s also so perfect for special occasions. I’m definitely making it for Christmas this year! And probably a dozen times before that, too. I’m not kidding when I say this recipe is addictive!!!
How to Make Butter Pecan French Toast
There are two parts to this recipe:
- Brioche French Toast
- Butter Pecan Syrup
Both are super easy, but I’m sharing a few tips and tricks to help you make this like a pro below 😉
For the first part, you’ll need a loaf of brioche (but French bread or challah will also work here), eggs, milk, cream, sugar, vanilla, and cinnamon. You’ll also need butter for frying.
You’ll combine all of the ingredients in a bowl and whisk until well combined. Then dip the bread slices in the egg mixture, and fry! You can also use a large baking pan to dip the bread, like I did below!
French Toast Tips:
- don’t add all of the butter to the pan at once. Instead, at a tablespoon or two, and fry a few slices at a time.
- You don’t want to crowd the pan. So only fry a few slices at a time.
- Depending on your stove, you’ll want the heat at medium heat or medium high.
- Fry the slices until they’re a deep golden brown color, about 2-3 minutes on each side.
- The add the remaining butter as needed. To keep the French toast warm as you cook, you can preheat your oven to 300 and place the cooked French toast slices on large baking dish and then pop them in the oven.
Butter Pecan Syrup
For the second part, you’ll need to toast your pecans. Then you’ll set them aside and melt your butter over medium heat. Then you’ll add in your brown sugar, cream, cinnamon, salt, and vanilla. You can totally add a little glug of bourbon, too. I do. And finally, you’ll fold in the pecans.
I know this dish might look and sound fancy, but it actually comes together in less than 30 minutes! And it’s worth every single minute of work!
For an extra pretty presentation, sprinkle with extra chopped pecans. Or serve with whipped cream, ice cream, or a dusting of confectioners sugar! There’s really no wrong way to serve this!
More French Toast Recipes:
- Apple Pie French Toast
- Overnight Pecan Pie French Toast
- Brioche French Toast with Blueberry Compote
- Best Easy Homemade French Toast
- Overnight Eggnog French Toast
Brown Sugar Butter Pecan French Toast
Prep
Cook
Total
Yield 4 servings
Brown Sugar Butter Pecan French Toast is a decadent breakfast that's perfect for special occasions... like Christmas morning!!! Thick slices of brioche are fried until golden brown and then topped with the most delicious brown sugar butter pecan syrup! So decadent, you don't even need to serve with maple syrup!
Ingredients
For the Brioche French Toast:
- 1/2 cup butter
- 4 large eggs plus 2 large egg yolks
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons granulated sugar
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 8 slices brioche
For the Butter Pecan Syrup:
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar, packedÂ
- 1/2 teaspoon ground cinnamonÂ
- 1/2 cup heavy creamÂ
- 1/4 teaspoon saltÂ
- 2 cups pecans, whole or choppedÂ
- 1 teaspoon vanilla extract
- 1 Tablespoon bourbon (optional)Â
Instructions
For the Brioche French Toast:
- Melt a few Tablespoons of the butter in a large skillet over medium-heat.Â
- In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined.
- Add in the cinnamon, nutmeg, and sugar, and whisk until well combined. Finally, whisk in the milk, heavy cream, and vanilla.
- Dip each slice of brioche into the egg mixture, making sure both sides are well coated.Â
- Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
- Flip, and continue cooking on the other side until equally golden brown, about another 3 to 4 minutes.
- Continue with all french toast, adding more butter to the pan as needed.Â
- Serve warm, with butter pecan syrup!
For the Butter Pecan Syrup:
- In a large skillet over medium-low heat, melt the butter.
- Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt and whisk to combine.
- Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla and bourbon.
- Pour on top of the french toast and serve at once!
Notes
*Butter Pecan Syrup can be made up to 30 minutes in advance and kept over low heat.
Courses Breakfast
Cuisine American
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