Maple and Pecan Crusted French Toast

Maple and Pecan Crusted French Toast

A warm, hearty breakfast featuring crispy slices of French toast coated with pecans and drizzled with rich maple syrup, perfect for any morning or special occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 575

Ingredients Method Notes

Ingredients

Main Ingredients

4 slices slices of bread (preferably thick-cut) Thick-cut bread works best, preferably slightly stale.
2 large large eggs Use fresh eggs for best results.
1/2 cup milk Any milk can be used; substitute with dairy-free options if desired.
1 teaspoon vanilla extract Almond extract can be used as a substitute if necessary.
1/2 teaspoon ground cinnamon Adds warmth and flavor.
1/2 cup chopped pecans You can substitute with walnuts or almonds for a different flavor.
1/4 cup maple syrup Honey or agave can be used as substitutes.
Butter or oil for frying To prevent sticking and achieve a nice crust.

Method

Preparation

In a shallow bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until they are well combined.
Take each slice of thick-cut bread and dip it into the egg mixture, allowing it to soak for several seconds on each side.
Press one side of the soaked bread slices into the chopped pecans so they adhere well.

Cooking

Heat a skillet over medium heat and add butter or oil, allowing it to melt and coat the bottom evenly.
Place the pecan-coated side of the bread into the skillet and cook for about 3-4 minutes, until golden brown.
Flip the bread and cook the other side until it is also golden brown.

Serving

Remove the French toast from the skillet and serve it warm, drizzled generously with maple syrup.

Notes

Ensure to soak the bread adequately for moisture and flavor. Avoid overheating the skillet to prevent burnt pecans. Storage: Refrigerate leftovers for up to 2 days, freeze for up to 3 months.