French Toast With a Homemade Pecan Syrup

Indulge in the ultimate American breakfast experience with this gourmet French Toast, delightfully complemented by a rich homemade pecan syrup. Perfect for a weekend breakfast or brunch, this dish combines the classic eggy richness of French toast with the nutty, caramelized flavors of pecan syrup.

Ingredients

French Toast Ingredients
🥛 2 cups heavy cream
🥚 4 eggs
🍚 1/4 cup sugar
🍨 2 teaspoons vanilla extract
🌿 2 teaspoons cinnamon
🧂 1/8 teaspoon pink Himalayan salt
🍞 15 slices Texas toast thick sliced bread

Pecan Syrup Ingredients
💧 1/2 cup water
🍮 1/2 cup brown sugar
🍚 1/2 cup regular sugar
🧈 2 teaspoons unsalted butter
🥛 1 tablespoon heavy cream
🍨 2 teaspoons vanilla extract
🌰 1/2 cup chopped pecans

Serving Suggestions
🍦 Whipped cream Reddi-Wip
🍵 Powdered sugar
🍓 Strawberries

Instructions

1- Make the Pecan Syrup:

• In a small non-stick saucepan, combine 1/2 cup brown sugar, 1/2 cup regular sugar, and 1/2 cup water over medium-high heat.
• Stir constantly for around 5 minutes, ensuring the sugar dissolves completely.
• Add in 2 teaspoons unsalted butter, 1 tablespoon heavy cream, 2 teaspoons vanilla extract, and 1/2 cup chopped pecans.
• Lower the heat to medium-low and continue to cook for 3-5 minutes until the syrup is thick and bubbly.

2- Prepare the French Toast:

• In a shallow large ceramic bowl or dish, whisk together 2 cups of heavy cream, 4 eggs, 1/4 cup sugar, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, and 1/8 teaspoon salt until well blended.
• Dip each slice of Texas toast into the egg mixture, ensuring both sides are thoroughly coated.
• Heat a Proctor Silex electric griddle to medium heat, then generously grease it with a butter wrapper or paper.
• Cook each slice of dredged bread for 3-5 minutes on each side until golden brown.
• Transfer cooked slices to a small metal baking sheet/tray.

3- Serve the French Toast:

• Arrange the toast on a dark blue/grey ceramic serving plate.
• Drizzle generously with the homemade pecan syrup.
• Top with a dollop of Reddi-Wip whipped cream, a sprinkle of powdered sugar, and fresh sliced strawberries.

Prep Time: 10 minutes
Pecan Syrup Cook Time: 8-10 minutes
French Toast Cook Time: 18-30 minutes
Total Time: 36-50 minutes
Servings: 8
Equipment: Small non-stick saucepan, wooden spoon, shallow large ceramic bowl, small metal whisk, Proctor Silex electric griddle, metal slotted spatula, small metal baking tray, small white ceramic pitcher, dark blue/grey ceramic serving plate, gold spoon for sifting powdered sugar, white ceramic bowl for strawberries, glass, plastic, and stainless steel measuring cups and spoons

Cooking Tips

• For the pecan syrup, constantly stirring ensures the sugar dissolves evenly. Wait until it thickens and becomes visibly bubbly to achieve the right consistency.
• Ensure each bread slice is evenly coated in the egg mixture for perfect browning.
• Cook on a medium heat butter-greased surface to give the toast its signature golden brown crust.

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