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French Toast with Caramelised Pecans Recipe

  • Prep 5 mins
  • Cooking 20 mins
  • Serves 6
  • Difficulty Easy

Ready for a breakfast treat that’ll put some pep in your step? Our caramelised French toast with pecans will quickly become a weekend favourite!

Our Hi Fibre Lo-GI White Block loaf makes the perfect base for this delicious recipe, cut thick to soak up all that gooey goodness. The French toast mixture is indulgent, with cinnamon and vanilla adding vibrant flavours to the custard. The sauce is where this dish really shines though, with caramelised pecan, brown sugar and cream coming together to make a velvety caramel sauce that’s perfect for drizzling over your toast. It really is a must-try!

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Ingredients

Ingredients

6 slices Bakers Delight Hi Fibre Lo-GI White Block Loaf (unsliced)
4 eggs
1/2 cup of milk
2 tsp ground cinnamon
2 tsp vanilla
1 cup pecans
1 cup brown sugar
1/3 cup thickened cream
2 tbs butter

Method

    1. Step 1

      Using a bread knife thickly slice your Hi Fibre Lo-Gi White Block loaf into 6 thick cafe style slices for french toast

    2. Step 2

      In a medium bowl whisk your eggs, milk, 1 tsp of cinnamon & 1 tsp of vanilla. Dip each slice into the egg mixture, coating on both sides and then put aside on a large plate

    3. Step 3

      In a large fry pan on medium heat, melt some butter and then in 2 batches cook your french toast. Cook each slice on each side about 2-3 mins until golden. Put aside on a plate

    4. Step 4

      For the caramel pecan sauce, add 2 tbs of butter to a medium saucepan. Once melted down add your brown sugar and stir until disolved

    5. Step 5

      Add the remaining 1 tsp of cinnamon, vanilla and the cream, stir until sauce is combined. Keep stirring, once sauce is the desired golden caramel colour and starts to bubble mix in your pecans. Stir to coat the nuts and then turn off the heat

    6. Step 6

      Place your slices of french toast into a large dish or pan with an edge & then evenly pour over the caramelised pecan sauce. Serve immediately.

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What is the secret to the best French toast?

The secret to making the best French toast is partly about the bread, and partly about how long you soak it. To make sure you have the right bread, choose a loaf that won’t fall apart in the mixture, and is able to take up all the batter. This means your French toast will be just the right custardy consistency when it’s cooked. You also need to let the mixture get all the way through, so start preparing breakfast early and soak it for at least an hour if you can.

Does the milk matter in French toast?

The milk you choose when you make French toast is important, as a whole milk will give you the thick consistency you need for a rich custardy French toast. Adding milk to the egg mixture is crucial, and without it you’ll be left with rubbery French toast.

Is it better to cook French toast fast or slow?

When it comes to French toast, low and slow is better than cooking it too fast. A medium-low heat will give the custard time to cook inside while the outside becomes golden-brown and crisp. It’s easy to rush when you’re looking forward to your breakfast, but slow and steady wins the race with this one!

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