Recipe

Pecan Rum French Toast Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 10 months, 1 week ago Cook's Illustrated January 2009 edition has graced us with this decadent French toast dish. A tad on the time-consuming side but well worth it! If you purchase unsliced raisin bread, cut it into 1/2" slices. Prep:20m Cook:32m Servings:4	Lacrenshaw
	pecans cinnamonbread milk rum

Does this look good? Yeah! / Nope

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Ingredients

1/2 cup pecans

4 tablespoons light brown sugar

3/4 teaspoons ground cinnamon

8 large slices cinnamon raisin bread

1 1/2 cups whole milk, warmed

3 large egg yolks

2 tablespoons unsalted butter plus 2 tablespoons for cooking

1/4 teaspoon table salt

1 tablespoon vanilla extract

2 teaspoons dark rum

Maple syrup

Directions

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.

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Comments

gagagrits 10 months, 1 week ago said:
Sounds wonderful..:)

lacrenshaw 10 months, 1 week ago said:
Divine says it all but "wonderful" rings nicely in the ear also, ga. Thanks for your five, my friend.
Lorraine

foodie4eva 10 months, 1 week ago said:
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! TTFN

lacrenshaw 10 months, 1 week ago said:
Thanks for the vote of confidence, eva! I appreciate that very much. Here's hoping that your next sit-down breakfast will include this taste sensation!
Lorraine

debzy 10 months, 1 week ago said:
Geez...that sounds so good! So many details to make sure it is absolutely perfect! Thanks for the great recipe.

lacrenshaw 10 months, 1 week ago said:
Cook's Illustrated really did this one, deb. Thanks for your five and let me know if you try it, OK.
Lorraine

juels 10 months, 1 week ago said:
This looks and sounds so delicious! Love the rum here!

krumkake 10 months, 1 week ago said:
Oh my goodness, is there anything better than that? That picture alone is making me drool ike a baby! This has to be great, LA - and I like the prep method. Nice!

midgelet 10 months, 1 week ago said:
Lovely and delicous post!

marmay 10 months, 1 week ago said:
Decadent- but wow how great does that look. That would be great for a special brunch.

olivia63 10 months, 1 week ago said:
It doesn't get any better than this.... Does it?
~YUM!
I'll be trying this very soon.....like this coming weekend!

minitindel 10 months, 1 week ago said:
Wow lorraine i love this one thanks hon you did great only 2 tsp of rum so you drink the rest hahaha
.high five

tink

blonde 10 months, 1 week ago said:
This will definitly bb breakfast every saturdey mornings with mom GREAT RECIPE.

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