Pecan Crusted French Toast with Salted Caramel Butter Recipe
We enjoy a hearty breakfast, especially on weekends when we have more time to cook and indulge in a relaxing meal with plenty of steaming hot coffee. On rainy days and special occasions, having a nicer, heartier breakfast is definitely on the menu.
French toast is one recipe I like to play with—it’s so forgiving! One can add mashed banana, eggnog, Baileys, pumpkin, I mean, the list goes on! And, there are times you like to play with different coatings. In this case, I wanted to drizzle the pecans with maple syrup and bake them briefly to caramelize them.
Taking the French toast batter up a notch, I added salted caramel sauce, vanilla, and cinnamon for a better flavor profile. Now it’s time to dip those bread slices into the batter, and then dredge them in the caramelized maple pecans for a crunchy, sweet coating. Seriously, a little maple syrup is all you need.
Don’t forget the salted caramel butter! It sends the French toast to a whole new level of yumminess!
Pecan Crusted French Toast with Salted Caramel Butter
Ingredients
Pecan Crust:
- 1 cup Finely chopped pecans
- 2 Tbsp Maple syrup
French Toast Ingredients:
- 4 slices Bread
- 2 Eggs
- Scant 1/4 cup Milk
- pinch Salt
- 1 Tbsp Salted caramel sauce
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground cinnamon
- Butter (for frying)
Caramel Butter Ingredients:
- 4 Tbsp Salted butter, softened
- 1 Tbsp Salted caramel sauce
Toppings:
- Pure maple syrup
Instructions
Pecan Crust:
- Finely chop the pecans and spread them on a parchment-lined baking sheet. Drizzle the maple syrup over the nuts and mix. Roast at 350 degrees for approximately 5 minutes. Cool and set aside.
Caramel Butter:
- Mix the softened butter and salted caramel sauce. Set aside.
French Toast Batter:
- Beat the eggs in a shallow dish that will accommodate the bread slices. Add eggs, milk, salt, vanilla extract, caramel sauce, and cinnamon, mix well.
Prepping and Cooking:
- Pat some butter onto a griddle and heat until sizzling on a medium-low burner. Dip the bread into the egg batter, then dredge it in the chopped pecans. The bread slices do not need to be covered entirely in pecans. Place on the griddle and cook until browned on one side, then flip and cook the other side.
Plating:
- Plate the French toast and top with salted caramel butter and maple syrup. Enjoy!
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Breakfast is one of those meals we enjoy, especially on a weekend when we have more time to cook. On special occasions, or on rainy days, a hearty breakfast serves best, and French toast falls into that category.
You have options…everyone likes those! It’s one of those recipes that vary depending on what you have on hand. For me, some key ingredients that are a must-have include cabbage, carrots, green onion, scrambled egg, and soy sauce. A flavorful meat is also a must, and can be anything from bacon to Kielbasa – and if you can find a variety that has heat, so much the better! Even the green onion can be substituted if you don’t have it. Use leeks, shallots, or even yellow onion. Just be sure to cook those along with the carrots. If you don’t have a head of cabbage, coleslaw mix can be used, which means a bit of red cabbage is in the mix – yum!
Let’s get on with the recipe – bear in mind, ingredients can be increased or decreased according to one’s likes. You can’t go wrong!
Fried Rice
Ingredients
- 1 1/2 cups White rice, cooked
- Canola oil (for frying)
- 1 Egg, beaten
- 1 Carrot, thinly sliced on the diagonal
- 1/3 Kiebalsa sausage link, sliced (reserve the rest of the sausage for another use)
- 1/2 – 2/3 cup Green cabbage, shredded
- 1 clove Garlic, minced
- 1 Green onion, sliced
- 2 Tbsp Soy sauce, (or to taste)
Instructions
- Cook rice according to package directions. Set aside.
- Pour about one teaspoon of canola oil into a wok or large sauté pan over medium-high heat. When hot, add beaten egg and scramble. Set the egg aside.
- In the same pan, add a bit more oil. Add sliced carrots and cook for 2-3minutes. Add Kielbasa sausage to the pan and cook for another 1-2 minutes. Add cabbage and garlic. Cook for an extra 2minutes.
- Add cooked rice and scrambled egg back to the pan along with green onions. Stir to mix and heat through. Add soy sauce and cook for another 2-3 minutes until everything is heated and the vegetables are tender. Enjoy!
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