- 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
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.
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.
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