Pecan Rum French Toast Recipe

How to make it

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• 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.