Serves 4

Time: 45 minutes. The luscious sauce makes this French toast taste like sticky toffee pudding. (Put leftover sauce on ice cream.)

How to Make It

Step 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.

Step 2

Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.

Step 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.

Step 4

Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.

Step 5

Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).

The Kitchen, Boulder, CO

Ratings & Reviews

seaside725's Review

May 22, 2014
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.

MsLoves's Review

March 06, 2013

aimiehalo's Review

October 27, 2012

coloradomamma's Review

September 25, 2012
This is my absolute favorite french toast recipe of all-time. I don't usually make the sauce because my family prefers maple syrup (and because it's SOOO full of fat and sugar), but they always comment on how great it is!

Kschooler1210's Review

June 19, 2011
Made this for fathers day. My chef husband said it was the best French toast he's ever had. Kids loved it too. I topped it off with fresh blueberries which added a nice tartness. I will definitely keep this recipe handy to impress.

Love2knit's Review

February 26, 2011
Made this for family Xmas brunch along with other dishes. Everyone loved it! I barely got a bite of it.

camous's Review

December 07, 2010
I used salted butter by accident - it was fine. This was a huge hit with my teens who ate leftovers of it for several days and almost fought over the last serving! I made a simple warm apple compote to go along with- a nice addition with the toffee! Will definitely add this to our Sunday morning brunch rotation!

AlaHoneyBlossom's Review

June 14, 2010
This sounds very nice. However, I would use salted butter for the sauce as salted butter gives a nice kick to caramel