Sunday, October 14, 2012

Caramel Rum Pecan French Toast

Serves 4

Happy Sunday, everyone! This is a recipe I conjured up awhile ago, and just found it hidden on my computer. I wish I could've made this today - it's the perfect Sunday brunch (and I'm soooo hungry right now)! 

Now, this is not a simple, nor easy recipe, but the final result is most definitely worth the time & effort. My family DIED over this French toast, and I'm sure yours will, too, if you decide to make it. It's crispy, sweet, buttery, and nutty! I'm making my own tummy growl. 


French Toast:

  • 2 cans Pillsbury Simply French Bread
  • 6 eggs
  • 1/4-1/2 cup heavy cream
  • 1/2 tsp vanilla
  • 2 cups Ian's Plain Panko crumbs
  • 1 cup brown sugar
  • 1 cup very chopped pecans
  • Pinch ground cinnamon
  • Small pinch ground nutmeg
  • Unsalted European butter
  • Confectioner's sugar for dusting

Caramel Rum Sauce:

  • 1/2 cup brown sugar
  • 1/4 cup salted butter
  • 1 tbsp corn syrup
  • Splash Mount Gay rum

Strawberry Compote:

  • 2 cups chopped fresh strawberries
  • 1 tbsp water
  • 1/4 tsp Confectioner's sugar


Bake French bread as directed, set aside.

Put strawberries, water, and confectioner's sugar in a small saucepan. Cook on medium high heat, covered, for a few minutes till juices come out. Uncover & let simmer, stirring occasionally till thick. Leave on low heat till ready to use.

Put caramel sauce ingredients in small saucepan, but wait to heat until French toast is almost finished.

Make egg wash: Crack 6 eggs into large shallow bowl. Add heavy cream & vanilla, mix well.

In another large shallow bowl, mix together Panko crumbs, brown sugar, pecans, cinnamon, & nutmeg.

Heat electric griddle to 375 degrees, or heat large pan on stove on medium high heat.

Cut French bread in 1.5 inch diagonal slices. Soak pieces in egg wash. Add large pat of unsalted butter to skillet. Dip both sides of soaked bread pieces into the pecan coating, then add to skillet. Fry for 2-3 minutes on each side, till browned & crispy.

Turn caramel saucepan on medium high heat. Stir constantly until ingredients are melted together well.

Dust French bread with confectioner's sugar. Serve compote & caramel rum sauce in separate bowls. Also, serve with good Maple syrup if wanted. Enjoy!

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