What The French Recipe

slice and prep

Preheat oven to 350°F (175°C). If using a 10- to 12-inch cast-iron skillet, place it in the oven while it warms. Slice the day-old focaccia into 1 to 1.5-inch thick slices or cut into large cubes if you prefer strata-style. Arrange slices in a single snug layer in a bowl or tray for soaking.

butter the skillet

Remove the hot cast-iron skillet from the oven (use oven mitts). Brush the bottom and sides with the 2 tbs melted butter so the focaccia won’t stick and will crisp on the edges.

make the batter

In a large mixing bowl, whisk together 6 eggs until frothy. Whisk in 1 cup whole milk, 1 cup heavy cream, 1 tbs granulated sugar, 2 tsp vanilla extract, 1 tsp lemon zest (if using), and 1 tsp fine sea salt until smooth and homogenous.

soak the focaccia

Pour the batter evenly over the sliced focaccia, pressing gently so each piece absorbs the custard. Let the bread sit and soak for 20–30 minutes at room temperature, turning pieces once halfway through so the custard penetrates deeply. For a more set interior, you can refrigerate covered for up to 2 hours.

arrange soaked focaccia

Once soaked, transfer the focaccia pieces into the pre-buttered hot cast-iron skillet, packing them snugly but leaving small gaps so the batter in between can puff and set. Pour any remaining custard from the soaking bowl evenly over the top.

bake

Place the skillet in the preheated 350°F (175°C) oven. Bake uncovered for 25–30 minutes, until the custard is set (a knife inserted in the center comes out mostly clean) and the top is golden-brown. For a crisper top, broil on high for 1–2 minutes at the end—watch closely to avoid burning.

toast the pecans

While the focaccia bakes, toast 1 cup chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to stop cooking.

make the caramel

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 1 cup packed light brown sugar and 1 tbs maple syrup (or corn syrup). Stir until sugar dissolves and begins to bubble. Carefully stir in 1/2 cup heavy cream (mixture will bubble vigorously). Reduce heat to low and simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in 1/4 tsp sea salt. Stir in the toasted pecans.

cool slightly

Allow the caramel-pecan mixture to cool 3–5 minutes so it thickens slightly; it should be pourable but not thin and runny.

top and under the broiler (optional)

When the focaccia is fully baked, remove the skillet from the oven. Spoon the warm pecan caramel over the top, spreading evenly so it seeps into crevices. If you want the pecans more toasted or the caramel slightly glazed, return the skillet to the oven for 2–3 minutes or briefly under the broiler—watch carefully.

plate and add ice cream

Scoop 1 scoop of vanilla ice cream onto each portion (recipe yields about 4 servings). Sprinkle a light dusting of powdered sugar and a pinch of flaky sea salt over each portion to enhance flavors. Serve immediately while warm so the caramel is gooey and the ice cream melts slightly.

leftovers and reheating

To rewarm leftovers, place slices in a 325°F (160°C) oven for 8–10 minutes until warmed through and crisp at the edges, or reheat in a skillet over medium-low heat. Reheat caramel separately on low, stirring to loosen before spooning over warm toast.