Pecan Rum French Toast
From lacrenshaw 15 years agoIngredients
- 1/2 cup pecans shopping list
- 4 tablespoons light brown sugar shopping list
- 3/4 teaspoons ground cinnamon shopping list
- 8 large slices cinnamon raisin bread shopping list
- 1 1/2 cups whole milk, warmed shopping list
- 3 large egg yolks shopping list
- 2 tablespoons unsalted butter plus 2 tablespoons for cooking shopping list
- 1/4 teaspoon table salt shopping list
- 1 tablespoon vanilla extract shopping list
- 2 teaspoons dark rum shopping list
- maple syrup shopping list
How to make it
- Process 1/2 cup pecans, 1 tablespoon light brown sugar and 1/4 teaspoon cinnamon in food processor until coarsely ground.
- Adjust oven rack to the middle position and heat to 300 degrees F.
- Place bread slices on wire rack set in a baking sheet.
- Bake bread until almost dry throughout (center should remain moist), about 16 minutes, flipping halfway through baking.
- Remove bread from rack and let cool 5 minutes.
- Return baking sheet with wire rack to oven and reduce heat to 200 degrees F.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla and rum in large bowl until well blended.
- Transfer mixture to a 13x9" pan.
- Soak two slices of bread in milk mixture until saturated but not falling apart, 20 seconds per side.
- Using firm slotted spatula, pick up slices and allow excess milk mixture drip off; repeat with remaining slices.
- Place soaked bread on another baking sheet or platter.
- Sprinkle each slice of soaked bread with1 tablespoon nut mixture.
- Heat 1/2 tablespoon butter in 12" skillet over medium-low heat.
- When foaming subsides, use slotted spatula to transfer 2 slices bread to skillet, nut-side down.
- Cook until golden brown, 3 to 4 minutes.
- Flip and continue to cook until golden on second side, 3 to 4 minutes.
- **If toast is cooking too quickly, reduce temperature slightly.
- Transfer cooked slices to baking sheet in oven.
- Wipe out skillet with paper toweling.
- Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon butter for each batch.
- Serve warm, passing maple syrup separately.
- **Drying bread in 300 degree oven before soaking and frying leads to toast that's soft but not soggy.
- **Using egg yolks, not whites in soaking liquid cut down the eggy taste.
- **Soaking bread in flat pan just 20 seconds per side ensures even saturation and no sogginess.
The Rating
Reviewed by 9 people-
Sounds wonderful..:)
gagagrits in Irmo loved it -
yummy, yummy, yummy! I don't get to do sit down b'fast too much, but the next time hubby and I sit down to a prepared breakfast, this will be on the menu! I rated it a 5 because it cannot help but be delish with the ingredient list and directions! T...more
foodie4eva in Vero Beach loved it -
Geez...that sounds so good! So many details to make sure it is absolutely perfect! Thanks for the great recipe.
debzy in Goldsby loved it
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