This was an excellent French toast. I used challah bread because I couldn't find brioche. My family really liked the sauce. I used the extra sauce over vanilla ice cream. I will be making this again.
Toffee French Toast with Pecans
Time: 45 minutes. The luscious sauce makes this French toast taste like sticky toffee pudding. (Put leftover sauce on ice cream.)
Yield: Serves 4
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Amount per serving
- Calories: 945
- Calories from fat: 50%
- Protein: 24g
- Fat: 52g
- Saturated fat: 24g
- Carbohydrate: 93g
- Fiber: 3g
- Sodium: 779mg
- Cholesterol: 570mg
- 1 cup unsalted butter
- 1 1/2 cups packed light brown sugar
- 3/4 cup heavy whipping cream
- 1/2 cup roughly chopped pecans
- French toast
- 8 large eggs
- 1/4 teaspoon nutmeg, preferably freshly grated
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice
- 2 tablespoons salted butter
- 8 thick slices (1 in.) brioche (about 1 lb.)
- 1. Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low.
- 2. Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.
- 3. Heat a large cast-iron skillet or nonstick frying pan over medium heat. Melt 1 tbsp. salted butter in skillet, tipping pan to coat. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tbsp. butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.
- 4. Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.
- Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).
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