French Toast With a Homemade Pecan Syrup

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Indulge in the ultimate American breakfast experience with this gourmet French Toast, delightfully complemented by a rich homemade pecan syrup. Perfect for a weekend breakfast or brunch, this dish combines the classic eggy richness of French toast with the nutty, caramelized flavors of pecan syrup.

Ingredients

French Toast Ingredients
🥛 2 cups heavy cream
🥚 4 eggs
🍚 1/4 cup sugar
🍨 2 teaspoons vanilla extract
🌿 2 teaspoons cinnamon
🧂 1/8 teaspoon pink Himalayan salt
🍞 15 slices Texas toast thick sliced bread

Pecan Syrup Ingredients
💧 1/2 cup water
🍮 1/2 cup brown sugar
🍚 1/2 cup regular sugar
🧈 2 teaspoons unsalted butter
🥛 1 tablespoon heavy cream
🍨 2 teaspoons vanilla extract
🌰 1/2 cup chopped pecans

Serving Suggestions
🍦 Whipped cream Reddi-Wip
🍵 Powdered sugar
🍓 Strawberries

Instructions

1- Make the Pecan Syrup:

In a small non-stick saucepan, combine 1/2 cup brown sugar, 1/2 cup regular sugar, and 1/2 cup water over medium-high heat.
Stir constantly for around 5 minutes, ensuring the sugar dissolves completely.
Add in 2 teaspoons unsalted butter, 1 tablespoon heavy cream, 2 teaspoons vanilla extract, and 1/2 cup chopped pecans.
Lower the heat to medium-low and continue to cook for 3-5 minutes until the syrup is thick and bubbly.

2- Prepare the French Toast:

In a shallow large ceramic bowl or dish, whisk together 2 cups of heavy cream, 4 eggs, 1/4 cup sugar, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, and 1/8 teaspoon salt until well blended.
Dip each slice of Texas toast into the egg mixture, ensuring both sides are thoroughly coated.
Heat a Proctor Silex electric griddle to medium heat, then generously grease it with a butter wrapper or paper.
Cook each slice of dredged bread for 3-5 minutes on each side until golden brown.
Transfer cooked slices to a small metal baking sheet/tray.

3- Serve the French Toast:

Arrange the toast on a dark blue/grey ceramic serving plate.
Drizzle generously with the homemade pecan syrup.
Top with a dollop of Reddi-Wip whipped cream, a sprinkle of powdered sugar, and fresh sliced strawberries.

Prep Time: 10 minutes
Pecan Syrup Cook Time: 8-10 minutes
French Toast Cook Time: 18-30 minutes
Total Time: 36-50 minutes
Servings: 8
Equipment: Small non-stick saucepan, wooden spoon, shallow large ceramic bowl, small metal whisk, Proctor Silex electric griddle, metal slotted spatula, small metal baking tray, small white ceramic pitcher, dark blue/grey ceramic serving plate, gold spoon for sifting powdered sugar, white ceramic bowl for strawberries, glass, plastic, and stainless steel measuring cups and spoons

Cooking Tips

For the pecan syrup, constantly stirring ensures the sugar dissolves evenly. Wait until it thickens and becomes visibly bubbly to achieve the right consistency.
Ensure each bread slice is evenly coated in the egg mixture for perfect browning.
Cook on a medium heat butter-greased surface to give the toast its signature golden brown crust.

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