Best 2 Pecan Rum French Toast Recipes
Indulge in a delightful culinary journey with our diverse collection of pecan rum French toast recipes, each offering a unique twist on this classic breakfast dish. From the traditional Southern comfort of the classic pecan rum French toast to the decadent indulgence of the stuffed French toast with pecan rum sauce, our recipes cater to every palate.
Explore the simplicity of the classic pecan rum French toast, where slices of fluffy bread are soaked in a sweet and boozy custard infused with the nutty flavor of pecans and the warmth of rum. Pan-fried to golden perfection, this timeless recipe delivers a harmonious balance of flavors and textures.
For those seeking a more elaborate experience, the stuffed French toast with pecan rum sauce is a symphony of flavors. Thick slices of bread are filled with a luscious pecan filling and then dipped in a rich custard before being pan-fried until crispy on the outside and tender on the inside. The crowning glory is the velvety pecan rum sauce, which elevates this dish to a new level of decadence.
If you're craving a healthier alternative, the pecan rum overnight French toast is your perfect match. This make-ahead recipe allows the bread to soak up the flavorful custard overnight, resulting in a moist and flavorful French toast that's perfect for busy mornings. Simply pop it in the oven in the morning for a hassle-free breakfast or brunch.
For a delightful fusion of flavors, the pecan rum French toast casserole is a must-try. Layers of bread, pecan filling, and custard are baked to perfection in this comforting casserole. Each bite offers a medley of textures and flavors that will surely impress your family and friends.
And for those with a sweet tooth, the pecan rum French toast with caramel sauce is an irresistible treat. This classic combination of flavors elevates the French toast experience, with the rich caramel sauce adding an extra layer of sweetness and decadence.
No matter your preferences, our collection of pecan rum French toast recipes has something for everyone. From the classic Southern comfort to the decadent indulgence of stuffed French toast, from the healthier overnight option to the flavor-packed casserole, and the irresistible sweetness of caramel sauce, these recipes are sure to become your go-to breakfast or brunch choices.
PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)
From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
Provided by blucoat
Categories Breakfast
Time 41m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
- Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
- Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
- Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 3.7, Cholesterol 90.9, Sodium 97.3, Carbohydrate 10.3, Fiber 0.8, Sugar 9.6, Protein 3.1
PECAN RUM FRENCH TOAST
Steps:
- 1. 1. Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs). 2. 2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. 3. 3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan. 4. 4. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture. 5. 5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Tips:
- Use stale bread for French toast. This will help the bread absorb the egg mixture more evenly and prevent it from becoming soggy.
- Use a heavy skillet or griddle over medium heat. This will help the French toast cook evenly and prevent it from burning.
- Don't overcrowd the skillet or griddle. Cook the French toast in batches if necessary.
- Flip the French toast only once. Flipping it too often will make it tough.
- Serve the French toast immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Pecan Rum French Toast is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its decadent pecan rum sauce, this French toast is sure to be a hit with everyone who tries it. So next time you're looking for a new breakfast recipe, give Pecan Rum French Toast a try. You won't be disappointed!
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