Butter Pecan Bourbon French Toast
Caramel Sauce
  • ½ cup brown sugar
  • ¼ cup real maple syrup
  • 6 T. melted butter
  • ½c. chopped pecans
Pecan Crumble
  • 2 tsp. brown sugar
  • 1T. melted butter
  • ½c. chopped pecans
  • 8 eggs
  • 2½ c. whole milk
  • 3 T. Grand Marnier
  • 1 T. vanilla
  • 1 tsp. cinnamon
  • ½ teaspoon kosher salt
  • 1 loaf challah bread, sliced into approx 10 pieces
Bourbon Maple Syrup
  • 1 cup real maple syrup
  • 2 T. bourbon
  • 1 tsp. vanilla
  1. Butter a 9x13 casserole dish.
  1. Mix the brown sugar, syrup and butter.
  2. Pour half of this into the dish and sprinkle the pecans on top.
  1. Whisk all together.
  2. Dip bread in letting it hang out a minute in the custard and arrange in the pan (kind of standing up as much as the bread will allow)
  3. Pour the rest of the custard on top of the bread.
  4. Pour the other half of the caramel mix on top.
Pecan Crumble
  1. Mix all together and sprinkle over the French toast.
  2. Cover and park in the fridge for 1 hour or up to overnight. This time I let it sit 2 hours, next time I will try overnight!
  3. Bake uncovered at 375 45-55 minutes until golden and puffed up!
Bourbon Maple Syrup
  1. Combine all in a pot, boil then lower to a simmer for 5 minutes.
  2. Serve over the french toast and it is also great with whipped cream and berries!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/pecan-pie-bourbon-french-toast/