Pecan & Caramel French Toast Recipe

Toast and Candy Pecans

Place a medium nonstick skillet over medium heat. Add pecans and dry-toast for 2 minutes, stirring, until fragrant. Push pecans to the side and add the sugar and water to the pan. Allow sugar to dissolve, swirling the pan occasionally (avoid stirring) until it liquefies and turns a light amber, about 3–4 minutes. Stir in butter, cinnamon, and sea salt, then quickly toss to coat the pecans in the caramel. Immediately transfer pecans to a sheet of parchment and spread into a single layer to cool and harden. Break any clusters apart once cool, about 10 minutes.

Make Caramel

In a medium heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring, let sugar melt at the edges; once it starts to liquefy, gently swirl the pan and use a heatproof spatula to encourage even melting. Watch carefully; when the sugar reaches a deep amber color (6–8 minutes), remove from heat and immediately whisk in the 6 tablespoons butter until melted and combined.

Carefully pour in the 1/2 cup heavy cream in a slow steady stream while whisking (mixture will bubble vigorously). Return to low heat for 30 seconds to combine. Remove from heat and stir in 1/2 teaspoon sea salt and 1/2 teaspoon vanilla extract. Taste and adjust salt as desired. Keep warm or transfer to a heatproof jar; sauce will thicken as it cools.

Prepare Custard and Soak Bread

In a shallow bowl or baking dish wide enough to hold two slices, whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth. Preheat oven to 200°F (95°C) to keep cooked slices warm. Working with 2 slices at a time, soak each slice of brioche for 20–30 seconds per side, pressing gently so the custard soaks through but the bread does not fall apart. Let excess drip back into the bowl.

Cook French Toast

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter and 1 teaspoon neutral oil (or remaining butter if preferred). Once foaming subsides and pan is hot (but not smoking), add soaked slices (do not crowd). Cook 3–4 minutes per side, until deep golden brown and crisp at edges. Reduce heat slightly if browning too fast. Transfer cooked slices to a baking sheet and keep warm in the oven while you cook remaining slices, adding more butter/oil as needed.

Place 2 slices of cooked French toast per serving on plates. Spoon a generous drizzle of warm salted caramel sauce over each stack (about 2–3 tablespoons per serving). Scatter a handful of candied pecans on top (about 2 tablespoons per serving). Add a small pat of butter if desired and sprinkle a light pinch of sea salt flakes to enhance the caramel.

Dust with powdered sugar if using. Serve immediately while the sauce is warm and pecans are crisp. Leftover caramel can be stored in the refrigerator up to 2 weeks; gently rewarm before serving.