[cooked-sharing]
For the pecan French toast, lightly grease a 9x13 baking dish with nonstick cooking spray.
Place the bread cubes into the prepared baking dish, set aside.
In a large bowl, combine the milk, heavy cream, ground cinnamon, ground nutmeg, salt, eggs, egg yolks, bourbon, vanilla and half of the brown sugar
and beat until well combined. Chef Susan recommends grinding fresh nutmeg for the best flavor.
Pour the liquid mixture over the bread slowly and evenly to make sure all of the bread is coated. Gently toss. Sprinkle the top with the remaining brown sugar and ¼ cup chopped pecans.
Cover tightly with aluminum foil and refrigerate for at least 6 hours or overnight.
When ready to bake, remove from the refrigerator and allow 15-30 minutes for it to come to room temperature. Preheat the oven to 350 degrees Fahrenheit.
Place in oven while still covered with foil, and bake covered for 35 minutes. Then carefully uncover and continue baking for another 30 minutes, or until golden brown and firm in the center.
Top with gooey pecan topping and serve warm. Chef Susan likes to grate fresh orange zest on top. Other topping options include whipped cream or ice cream.
In a large skillet over medium-low heat, melt the butter.
Add in the brown sugar and cook, stirring with a whisk, until the sugar has dissolved and the mixture is bubbling, about 2 minutes.
Add in the cinnamon, nutmeg, heavy cream, maple syrup and salt, whisk to combine.
Add in the pecans and using a rubber spatula, fold them into the liquid mixture until the are completely coated.
Remove from heat and stir in the bourbon and vanilla. Pour over the baked pecan French toast.
Ingredients
Directions
For the pecan French toast, lightly grease a 9x13 baking dish with nonstick cooking spray.
Place the bread cubes into the prepared baking dish, set aside.
In a large bowl, combine the milk, heavy cream, ground cinnamon, ground nutmeg, salt, eggs, egg yolks, bourbon, vanilla and half of the brown sugar
and beat until well combined. Chef Susan recommends grinding fresh nutmeg for the best flavor.
Pour the liquid mixture over the bread slowly and evenly to make sure all of the bread is coated. Gently toss. Sprinkle the top with the remaining brown sugar and ¼ cup chopped pecans.
Cover tightly with aluminum foil and refrigerate for at least 6 hours or overnight.
When ready to bake, remove from the refrigerator and allow 15-30 minutes for it to come to room temperature. Preheat the oven to 350 degrees Fahrenheit.
Place in oven while still covered with foil, and bake covered for 35 minutes. Then carefully uncover and continue baking for another 30 minutes, or until golden brown and firm in the center.
Top with gooey pecan topping and serve warm. Chef Susan likes to grate fresh orange zest on top. Other topping options include whipped cream or ice cream.
In a large skillet over medium-low heat, melt the butter.
Add in the brown sugar and cook, stirring with a whisk, until the sugar has dissolved and the mixture is bubbling, about 2 minutes.
Add in the cinnamon, nutmeg, heavy cream, maple syrup and salt, whisk to combine.
Add in the pecans and using a rubber spatula, fold them into the liquid mixture until the are completely coated.
Remove from heat and stir in the bourbon and vanilla. Pour over the baked pecan French toast.
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