– 1 loaf of thick-cut brioche or challah bread – 4 large egg – 1 cup whole milk or half-and-half – 2 tsp vanilla extract – 1/2 tsp ground cinnamon
– Pinch of salt – 1 cup pecans (chopped) – 1/2 cup brown sugar – 1/4 cup unsalted butter – 2 tbsp maple syrup
Prepare the Custard: In a mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until smooth.
Soak the Bread: Slice bread into thick slices (about 1-inch). Dip each slice into the custard mixture and let it soak for about 30 seconds per side.
Make the Caramel Pecan Topping: In a skillet, melt butter over medium heat. Stir in brown sugar and maple syrup until smooth. Add chopped pecans and cook for 2-3 minutes, until the mixture is bubbly and caramel-like.
Cook the French Toast: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Cook soaked bread slices for 3-4 minutes per side until golden brown.
Assemble and Serve: Plate the golden French toast, then generously spoon the warm caramel pecan topping over each slice.
Optional Extras: Top with whipped cream, a dusting of powdered sugar, or a drizzle of extra maple syrup for an extra indulgent touch!