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Thick slices of brioche bread soaked in a cinnamon-vanilla custard, pan-fried to a perfect golden brown. Drizzled with a warm, buttery homemade pecan syrup, this is the ultimate indulgent weekend breakfast.
For 4 servings
Make the Pecan Syrup
Prepare the Custard
Soak the Bread
Thick slices of brioche bread soaked in a cinnamon-vanilla custard, pan-fried to a perfect golden brown. Drizzled with a warm, buttery homemade pecan syrup, this is the ultimate indulgent weekend breakfast.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 923.62 calories per serving with 16.66g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Cook the French Toast
Continue and Serve
Swap brioche for challah, Texas toast, or even thick-cut sourdough for a tangy twist.
Add a pinch of cardamom or a splash of orange zest to the custard for a different flavor profile.
Use walnuts or almonds instead of pecans in the syrup. For an adult version, add a tablespoon of bourbon or dark rum to the syrup after removing it from the heat.
Go beyond syrup with toppings like fresh berries, sliced bananas, whipped cream, or a dollop of Greek yogurt.
The carbohydrates from the bread and sugars in the syrup provide a quick source of energy to start your day.
Eggs and milk are excellent sources of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Pecans are rich in monounsaturated fats, which are beneficial for heart health. They also provide fiber and essential minerals like manganese and copper.
One serving (2 slices with syrup) contains approximately 750-850 calories, depending on the exact thickness of the bread and amount of syrup used. It's a rich, indulgent meal.
This dish is high in calories, sugar, and saturated fat, making it more of a special occasion treat than a daily healthy breakfast. The eggs and pecans offer some protein and healthy fats, but overall it's a decadent meal.
Sturdy, enriched breads like brioche and challah are ideal because their high egg and butter content allows them to soak up the custard without disintegrating. Thick-cut Texas toast is also a great option.
The key is to use day-old, slightly stale bread and not to over-soak it. A quick dip of 20-30 seconds per side is plenty. Also, ensure your pan is hot enough to create a good sear on the outside.
Yes. You can substitute the whole milk and heavy cream with a full-fat plant-based milk like oat milk or almond milk, and use a plant-based butter substitute or coconut oil for cooking and in the syrup.
Absolutely! The syrup can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave before serving.
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