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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
shovobiswas309 Biswas
[email protected]This recipe was a hit! The French toast was light and fluffy, and the sauce was rich and flavorful.
Mohamed nabhan
[email protected]I wasn't a big fan of this recipe. The French toast was too dry and the sauce was too sweet.
Ramkrisna Bishwokarma
[email protected]This was a delicious and easy recipe to follow. The pecan rum sauce was the perfect finishing touch. I will definitely be making this again!
Fazu bahi
[email protected]This was a great recipe! The French toast was light and fluffy, and the sauce was rich and flavorful. I loved the crunch of the pecans and the hint of rum.
ttvskull edits
[email protected]I thought this recipe was just okay. The French toast was good, but the sauce was a little too sweet for my taste.
hassan alsufyani
[email protected]This recipe was a hit! The French toast was light and fluffy, and the sauce was rich and flavorful.
McEnroe Henry
[email protected]I wasn't a big fan of this recipe. The French toast was too dry and the sauce was too sweet.
Rabi Adhikari
[email protected]This was a delicious and easy recipe to follow. The pecan rum sauce was the perfect finishing touch. I will definitely be making this again!
Sjsjsj Jssjsjsjsu
[email protected]This was a great recipe! The French toast was light and fluffy, and the sauce was rich and flavorful. I loved the crunch of the pecans and the hint of rum.
Rehman Mumtaz
[email protected]I thought this recipe was just okay. The French toast was good, but the sauce was a little too sweet for my taste.
Wahed Jadon
[email protected]This recipe was a hit! The French toast was light and fluffy, and the sauce was rich and flavorful.
Addis Ababa
[email protected]I wasn't a big fan of this recipe. The French toast was too dry and the sauce was too sweet.
Chandu Perera
[email protected]This was a delicious and easy recipe to follow. The pecan rum sauce was the perfect finishing touch. I will definitely be making this again!
Louis Adam
[email protected]This was a great recipe! The French toast was light and fluffy, and the sauce was rich and flavorful. I loved the crunch of the pecans and the hint of rum.
Jeremiah Moore
[email protected]I thought this recipe was just okay. The French toast was good, but the sauce was a little too sweet for my taste.
Mehdi Hn
[email protected]This was a great recipe! I made it for brunch and everyone loved it. The French toast was light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.
Tanveer Mikarani
[email protected]So delicious! The pecan rum sauce is the perfect complement to the French toast. I loved the crunch of the pecans and the hint of rum.
Poli Aktar
[email protected]This French toast was a hit with my family! The pecan rum sauce was rich and flavorful, and the bread was perfectly cooked. I will definitely be making this again.