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Sunday, November 21, 2010

Pecan-Crusted French Toast

This Pecan-Crusted French Toast is one of my favorite brunch dishes, but it’s not for the faint-hearted. Yet making it any other way would not yield the same tasty results.

Pecan-Crusted French Toast Ingredients:
- 2 cups Crushed Glazed Pecans
- 4 Eggs
- ½ cup Cream
- 1 tsp. Cinnamon
- 1 Tbs. Vanilla
- 8 slices Whole Wheat Bread
- 12-14 slices Applewood Bacon
- Grade A Maple Syrup

In a bowl, beat eggs thoroughly. Then mix in cream, vanilla and cinnamon. Pour the mixture into a large Pyrex dish (or any type of dish and will hold the mixture + eight slices of bread). Add bread, making sure to saturate both sides and then place the dish in the fridge. Make sure to flip the bread after 5 minutes to ensure both sides of the bread are equally saturated.

In a frying pan, cook bacon to desired tenderness (or crispiness). Put cooked bacon aside and pour the bacon grease into a small dish. ** Do not completely wipe away grease – you’ll need a nice coat on the pan for your first 2 pieces of French toast (told you this isn’t for the faint-hearted).

Take the bread out of the fridge (the mixture should be fully absorbed at this point). On a large plate, spread out half of the crushed glazed pecans (add more as you go). Take each bread slice and cover both sides thoroughly with the pecans.

Then fry them up, adding more bacon grease as needed – I would suggest keeping the temp to medium/medium-low to keep from burning the pecans.

Add two pieces of pecan-crusted French toast to each plate and garnish with bacon. Drizzle the maple syrup over the French toast, but do so sparingly – the glazed pecans already add a bit of sweetness to this sinful dish.


Do you love bacon? Check out these tasty bacon treats!

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