Pecan Pie Bourbon French Toast
Pecan Pie Bourbon French Toast would make a killer holiday morning breakfast for your family! Try this on Thanksgiving or Christmas morning!
Butter Pecan Bourbon French Toast
Ingredients
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
Custard
- 8 eggs
- 2½ c. whole milk
- 3 T. Grand Marnier
- 1 T. vanilla
- 1 tsp. cinnamon
- ½ teaspoon kosher salt
Bread
- 1 loaf challah bread, sliced into approx 10 pieces
Bourbon Maple Syrup
- 1 cup real maple syrup
- 2 T. bourbon
- 1 tsp. vanilla
Instructions
- Butter a 9x13 casserole dish.
Caramel
- Mix the brown sugar, syrup and butter.
- Pour half of this into the dish and sprinkle the pecans on top.
Custard
- Whisk all together.
- 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)
- Pour the rest of the custard on top of the bread.
- Pour the other half of the caramel mix on top.
Pecan Crumble
- Mix all together and sprinkle over the French toast.
- 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!
- Bake uncovered at 375 45-55 minutes until golden and puffed up!
Bourbon Maple Syrup
- Combine all in a pot, boil then lower to a simmer for 5 minutes.
- Serve over the french toast and it is also great with whipped cream and berries!
Adapted from Half Baked Harvest
Check out her cookbooks here!
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