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.)

Sunset OCTOBER 2008

  • Yield: Serves 4


  • Sauce
  • 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).

Nutritional Information

Amount per serving
  • Calories: 945
  • Calories from fat: 50%
  • Protein: 24g
  • Fat: 52g
  • Saturated fat: 24g
  • Carbohydrate: 93g
  • Fiber: 3g
  • Sodium: 779mg
  • Cholesterol: 570mg

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Toffee French Toast with Pecans recipe