Cinnamon Pecan French Toast
Here’s a crunchy and delicious twist on a breakfast classic!
6 slices honey wheat bread (honestly, any bread will do, but this kind is my favorite!)
¼ cup milk
1 tsp cinnamon
1 tsp vanilla extract
½ tsp nutmeg
1 cup finely chopped pecans
2 Tbs butter
In a large bowl, whisk together egg, milk, cinnamon, vanilla, and nutmeg for 1-2 minutes.
Place chopped pecans on a large plate or baking dish.
Melt butter in a large skillet on low-medium heat.
Coat bread in egg mixture, shake off excess, and then place bread on top of the chopped pecans. Flip it over to coat both sides evenly. I’ve found that if you lightly press down on the bread it will make the pecans stick better.
Toss the bread in the skillet and cook for 3-5 minutes on each side. Be sure to check your slices to make sure the pecans don’t burn.
Side note: You can preheat your oven to 200 degrees F, place the already made French toast in a baking dish and store inside the oven to stay warm while you’re cooking the other slices! For planning ahead you can make up as many as you want and refrigerate them over night. When you’re ready to serve, turn the oven to 300 degrees F and put the French toast in a baking dish. Bake for 10-15 minutes, flipping halfway through. No one will know the difference!
When you’re done, drown them in maple syrup and butter, and enjoy!