Description
This indulgent Caramel French Toast recipe combines rich, buttery caramelized pecans and bacon with perfectly custardy French toast slices. The bread is soaked in a vanilla-spiced custard, pan-fried until golden, and topped with a luscious homemade caramel sauce infused with pecans and crispy bacon for a decadent breakfast treat that serves 10.
Ingredients
Scale
Caramel Topping
- 1 cup pecans
- 3 oz bacon (4 strips), chopped
- 5 Tbsp unsalted butter
- 1 cup light brown sugar (packed)
- 1 Tbsp water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
French Toast
- 1 loaf Italian bread (cut 3/4″ thick or 9-10 slices Texas Toast)
- 1 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 1 pinch of salt
- 1 Tbsp unsalted butter (or as needed to sauté)
Instructions
- Prepare the Caramel Topping: In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the pan. Add the pecans to the drippings and toast slightly, about 2-3 minutes. Remove pecans and set aside. In the same skillet, melt 5 tablespoons of unsalted butter. Stir in light brown sugar, water, and salt. Cook over medium heat, stirring frequently until the mixture thickens and bubbles, about 4-5 minutes. Remove from heat and carefully whisk in vanilla extract and heavy whipping cream until smooth. Fold in the toasted pecans and crispy bacon. Keep warm.
- Make the French Toast Batter: In a large mixing bowl, whisk together whole milk, eggs, vanilla extract, all-purpose flour, granulated sugar, cinnamon, and a pinch of salt until smooth and fully combined. Let the batter rest for 5 minutes.
- Soak the Bread: Dip each slice of Italian bread into the batter, allowing it to soak thoroughly on both sides. Be sure not to oversoak to avoid sogginess.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter. Place soaked bread slices on the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Work in batches if necessary, adding more butter if needed.
- Serve: Arrange the cooked French toast slices on a serving platter. Generously spoon the warm caramel pecan and bacon sauce over the top. Serve immediately for best results.
Notes
- Use sturdy bread like Italian or Texas Toast to prevent sogginess.
- Adjust the amount of cinnamon to your taste preference.
- The caramel sauce can be made ahead and gently reheated before serving.
- To keep cooked French toast warm, place slices in a low oven (200°F) while finishing the rest.
- For a vegetarian version, omit bacon and increase pecans or substitute with toasted walnuts.
