If you love pecan pie and french toast as much as I do, you’re going to LOVE this Pecan Pie French Toast! It’s super simple to make, doesn’t have to sit overnight like every other recipe I’ve seen, and will blow your mind!
Pecan Pie French Toast
While I think this would make an amazing breakfast just about any day of the week, this would also be perfect for Thanksgiving breakfast! We don’t usually do breakfast on Thanksgiving, as we prefer to starve until the actual Thanksgiving meal is ready, but if someone served these to me on Thanksgiving morning I wouldn’t turn them down.
IF YOU LIKE THIS RECIPE YOU WILL LOVE MY PECAN PIE CINNAMON ROLLS RECIPE! IT USES STORE BOUGHT CINNAMON ROLLS TOO!
Just look at them! Every ooey-gooey bite is full of Pecan Pie flavor. I didn’t even use syrup on mine because they didn’t at all need it. They’re just so good.
These are also very easy to make. I found some recipes on Pinterest for a similar flavor profile, but they all required letting the recipe sit overnight in the fridge. I’m not a fan of things that take that much prep, because I never remember to leave enough time for that. So this recipe is all stove top, and is dump and cook. My favorite.
Basically you’re going to put all the ingredients for pecan pie (except for the crust) into a sauce pan and let it cook down while you make the french toast. Then when the French toast is done cooking, you can plate it and pour the ooey-gooey pecan pie mixture over the top of each plate. Easy, and absolutely delicious.
This is one of those recipes that I envisioned in my head, and really hoped it would turn out like I imagined. I am so happy this did turn out. It’s one of those recipes that you don’t want to stop eating, even when you’re so full you can barely stand it. Rich, amazing, and perfect for any day of the week in my opinion!
- FOR THE FRENCH TOAST:
- Texas Toast (find it in the sliced bread aisle)
- 2 large eggs
- 1 cup whole milk
- 2 Tablespoons maple syrup
- 1 Tablespoon vanilla
- 2 teaspoons cinnamon
- FOR THE PECAN PIE MIXTURE:
- 1 cup light corn syrup (the clear kind)
- 1 cup sugar
- ⅓ cup butter
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 very full cup of pecans, chopped (halves are fine too)
- ½ teaspoon salt
- In a sauce pan on medium high heat, combine all the ingredients for the Pecan Pie mixture. (start with the corn syrup and sugar, and then add the rest of the ingredients, with the eggs being last)
- Use a whisk to mix all the ingredients together, and to beat the eggs.
- Turn the heat down to low, and continue to let the mixture cook, stirring occasionally, until all the french toast is done.
- In a large bowl, combine the milk, eggs, vanilla, cinnamon, and maple syrup.
- Use a whisk to beat the mixture until the eggs are fully scrambled.
- Put a pan on the stove set at medium heat.
- Take a single piece of french toast and quickly dunk both sides of it into the milk and egg mixture, and then immediately put it into the hot pan. Do this with as many pieces of Texas Toast will fit in your pan.
- Let each side cook for 30-60 seconds, or until golden brown.
- Cook the french toast until your mixture is gone, or until you've made enough for your family.
- Once your french toast is finished, plate it for your guests.
- Top each stack of french toast with a generous ladel of the pecan pie mixture and serve.