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Pecan Crusted French Toast with Bourbon Pecan Toffee Maple Syrup

Here’s the cozy, delicious holiday breakfast you’ve been looking for. A pecan coating makes this French toast crisp and delicious – and buttery – as it’s lightly pan fried in butter. The syrup is over-the-top delicious made with the incomparable Mollycoddled Hash Slinger Bourbon Pecan Toffee, which is melted down to make a candy-like syrup.

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Ingredients

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  1. 1 Loaf La Baguette rustic French bread, sliced
  2. 2 Hansen’s Eggs
  3. 2 cups Braum’s Half and Half
  4. 1 teaspoon Griffin’s Vanilla
  5. 1 teaspoon cinnamon
  6. 2 cups chopped Knight Pecan Farms Pecans
  7. 3/4 cup Braum’s Butter
  8. Syrup Ingredients
  9. 1/2 cup water
  10. 1 (6-ounce) box Mollycoddled Hash Slinger Bourbon Pecan Toffee
  11. 1/2 cup maple syrup
  1. Slice bread into 1-inch-thick slices.
  2. Whisk together eggs and half and half. Add vanilla and cinnamon. In a separate, shallow bowl place
    pecans. Dredge each slice of bread in egg mixture, then coat in pecans.
  3. In a nonstick pan, melt butter. Pan-fry bread in the butter until golden brown on both sides. Don’t
    melt all the butter all at once. Add more butter as needed while cooking the French toast.
  4. Keep French toast warm in a low oven while making the syrup.
  5. Heat water over medium heat in a small, heavy-bottom saucepan. Add entire box of toffee and heat
    to a rolling boil. Stir continuously until toffee is melted into the water, about 5-7 minutes. Keep heat at
    medium so that the toffee doesn’t burn.
  6. Add maple syrup. Stir until mixed. Reduce heat to medium-low or low, and simmer until syrup is
    thickened.
  7. Let cool slightly before serving but use while warm. Syrup will thicken as it cools and pours easier
    when warm.

Find it online: https://www.miocoalition.com/recipes/pecan-crusted-french-toast-with-bourbon-pecan-toffee-maple-syrup/