• Pecans 1 cup
  • Bacon 3 oz (4 strips), chopped
  • Butter 5 Tbsp unsalted • 717 kcal
  • Brown sugar 1 cup light, packed
  • Water 1 Tbsp
  • Salt 1/4 tsp • 1 kcal
  • Vanilla Extract 1 tsp
  • whipping or double cream 1/2 cup heavy
  • Italian bread 1 loaf Cut 3/4" thick
  • Whole Milk 1 cup
  • Eggs 3 large • 130 kcal
  • Vanilla Extract 1 tsp
  • All-purpose flour 1/4 cup
  • Granulated sugar 1 Tbsp
  • Cinnamon 1/2 tsp
  • Salt 1 pinch • 1 kcal
  • Butter 1 Tbsp • 717 kcal
Calories refers to 100 gr of product

French toast is great at any time, but if you really want to make it special, try this bacon, caramel, and pecan version for a special brunch.

Choose good-quality bread for this recipe, and leave it for a day before you use it. This makes it better at soaking up the egg mixture and giving a crisp finish.

Making the sauce may seem fiddly, but it really doesn’t take that long once you have the ingredients prepared – the taste is worth the extra effort!


How to Make the Bacon Caramel Pecan Topping:

Toast your pecans in a dry skillet over medium heat. Flip and toss them frequently until golden and fragrant.

Remove from pan and set aside to cool in a dish.

Heat a medium saucepan, and add chopped bacon. Saute until browned. Use a slotted spoon to remove to plate lined with kitchen roll to drain.

Melt 5 Tbsp butter into the bacon fat left in the pan, then add the cup of brown sugar, 1 Tbsp water, and 1/4 tsp salt. Mix well, then keep at a simmer for 5 minutes, stirring frequently.

Remove pan from heat. Stir in 1/2 cup of cream and 1 tsp vanilla extract.

Stir in the cooked bacon, then place back over the heat and gently simmer for another 1-2 minutes.

Remove pan from heat and allow to cool for around 10 minutes while you prepare the French toast.

French Toast:

Whisk together wet ingredients (the milk, eggs, and vanilla) in a mixing bowl until combined.

While whisking, add the flour, sugar, cinnamon, and pinch of salt. Mix well.

Cut bread into 9 or 10 slices – each roughly 3/4″ thick. Place a large skillet over medium heat, add some butter, and melt.

Dip each piece of toast in the egg mixture, turning a couple of times to thoroughly coat.

Add the slices to the skillet in a single layer. Cook them in batches, giving about 3-4 minutes per side or until golden brown on each side.

Repeat with remaining toast slices, adding more butter as needed to the skillet. Transfer to a serving dish when cooked.

To serve:

Top each French toast with a large tablespoon of the bacon and caramel topping.

Arrange the toasted pecans over the top.


* lower the heat if the toast slices are browning too quickly. The egg mixture needs enough time to cook all the way through the bread.

Best bread types:

Italian bread loaf

Texas Toast – packaged thickly and pre-sliced


Challah Bread – a lightly sweet bread

Easter Bread – similar to Challah bread