Pecan crusted French toast with pecan toffee maple syrup
- 1 loaf La Baguette rustic French bread, sliced
- 2 Hansen’s eggs
- 2 cups Braum’s half and half
- 1 teaspoon Griffin’s vanilla
- 1 teaspoon cinnamon
- 2 cups chopped Knight Pecan Farms pecans
- ½ stick Braum’s butter
For the syrup:
- ½ cup water
- 1 (6-ounce) box Mollycoddled Hash Slinger
Bourbon Pecan Toffee
- ½ cup maple syrup
Slice bread into 1-inch-thick slices. Whisk together eggs and half and half. Add vanilla and cinnamon. In a separate, shallow bowl place pecans. Dredge each slice of bread in egg mixture, then coat in pecans. In a nonstick pan, melt butter. Pan fry bread in the butter until golden brown on both sides. Don’t melt all the butter all at once. Add more butter as needed while cooking the French toast.
For the syrup: Heat water over medium heat in a small, heavy bottom saucepan. Add entire box of toffee and heat to a rolling boil. Stir continuously until toffee is melted into the water, about 5-7 minutes. Keep heat at medium so that the toffee doesn’t burn. Add maple syrup. Stir until mixed. Reduce heat to medium-low or low and simmer until syrup is thickened. Let cool slightly before serving but use while warm. Syrup will thicken as it cools and pours easier when warm.