Butter Pecan French Toast with Caramel Sauce and Bacon Sprinkles


I know, I know. You’re getting tired of the breakfast recipes, right? I swear, I don’t even LIKE breakfast, and yet here I am. Cooking breakfast. All the dang time.

This time, though, it’s not actually breakfast. I mean, yeah, it is french toast and I suppose you could eat it for breakfast if you’re crazy. Crazy-awesome, that is.

Decadent, rich, and full of flavor, this pecan crusted french toast is a perfectly sweet dessert when you pour on the yummy caramel sauce, but it gets even more out of this world when you top it with Häagen-Dazs® Butter Pecan ice cream.

Topping french toast with Häagen-Dazs is kind of a genius thing to do. I’m just sayin’.

You know, I think maybe something is missing. Something like…sprinkles.

Bacon sprinkles.

Yep, I just did that.

You should, too. The salty bacon compliments the sweet caramel and creamy ice cream beautifully. Trust.

Pecan Crusted French Toast with Caramel Sauce and Bacon
a Buns In My Oven original recipe – serves 1 if you had a bad day, 2 if you like to share

For the caramel sauce:

  • 1/2 cup sugar
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Pour the sugar evenly in a medium saucepan so that it covers the bottom. Heat over medium-low heat until the sugar on the edge of the pan starts to liquify. Once the edges are becoming liquid, use a wooden spoon to stir the sugar carefully. Keep a close eye on the caramel as it goes from perfect to burnt very quickly! Stir frequently until the sugar is completely liquid and the caramel sauce is a deep brown. The darker brown it gets the more flavorful it will be, but it’s a very fine line between done and burnt, so err on the side of underdone if you’re unsure. Turn off the heat and carefully pour in the cream. This will sputter and steam, so do this slowly and carefully. Whisk everything together as you’re pouring and continue whisking until your sauce comes together. Add the butter and stir to combine. Set the sauce aside to thicken and cool while you make the french toast.

The remaining caramel sauce can be stored in the fridge in an air-tight container for one week.

For the french toast:

  • 2 slices good, thick bread (I used honey wheat from Panera)
  • 1 egg
  • 1 tablespoon milk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans
  • 1 tablespoon butter, for greasing the pan

Heat a large skillet over medium-low heat.

In a shallow dish beat together with a fork the egg, milk, cinnamon, and vanilla extract until well combined.

Add the chopped pecans to a second shallow dish.

Add the butter to the hot pan and allow it to melt.

Place one slice of bread in the egg mixture and turn to coat both sides. Don’t let the bread get soggy, but do let it soak up a bit of the egg mixture.

Transfer the bread to the pecan dish and coat both sides with the crushed pecans.

Place the bread in the buttered skillet and cook for a few minutes on each side. Keep an eye on the heat as you don’t want to burn the pecans.

Repeat with the second slice of bread.


  • 1 scoop Haagen-Dazs Butter Pecan ice cream
  • 1/4 cup cooked and crumbled bacon

Place the french toast slices on a plate. Add a scoop of ice cream to the top and drizzle with the caramel sauce. Sprinkle on the bacon and enjoy!

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26 Responses to “Butter Pecan French Toast with Caramel Sauce and Bacon Sprinkles”

  1. Erin July 19, 2011 @ 7:15 am (#

    Bacon sprinkles!? I am in love. And I love Breakfast btw.


  2. The Blue-Eyed Bakers July 19, 2011 @ 7:18 am (#

    Um. What?? This can be breakfast?!! Bacon sprinkles!? Ice cream?!? AMAZING.


  3. cindy ensley July 19, 2011 @ 7:21 am (#

    oh, goodness! my husband would LOVE this…bacon sprinkles are always a good idea :)


  4. StephenC July 19, 2011 @ 9:36 am (#

    I have turned over a new leaf. I am now reading dessert and baking blog postings. I won’t make them, but my mind is pried slightly more open. Your French toast looks lovely.


  5. Amy @ A Little Nosh July 19, 2011 @ 9:59 am (#

    Bacon sprinkles are genius. Just sayin.


  6. Yammie @ Yammie's Noshery July 19, 2011 @ 10:13 am (#

    Tired of breakfast recipes? Never.
    Though this could also easily double as dessert. :]


  7. Jessica H July 19, 2011 @ 10:36 am (#

    WHAT!!! this looks incredible!


  8. Blog is the New Black July 19, 2011 @ 11:27 am (#

    OMG… what!!!!!! I need this!


  9. Alli July 19, 2011 @ 11:36 am (#

    Have I died and gone to heaven?


  10. Christina @ Sweet Pea's Kitchen July 19, 2011 @ 12:19 pm (#

    Oh man…I could never get sick of breakfast recipes! Mmmmm..this looks sooo good! :)


  11. Amy @ What Jew Wanna Eat July 19, 2011 @ 2:55 pm (#

    You had me at bacon sprinkles!


  12. d.liff @ yelleBELLYboo July 19, 2011 @ 3:00 pm (#

    OH MY GOODNESS. There are 2 amazing brunch restaurants in DC called the Heights and Logan Tavern and they make a french toast with a sauce like this that’s TO DIE for. But Bacon Sprinkles? You knocked it out of the park. We have to try this!


  13. Jenn (Cookies Cupcakes Cardio) July 20, 2011 @ 11:25 am (#

    I love the BACON sprinkles! And with ICE CREAM? Brilliant :)


  14. Angela @ The Dancer Bakes July 20, 2011 @ 5:13 pm (#

    Wow. Just…wow. I am now officially craving this.


  15. Rachel - A Southern Fairytale July 20, 2011 @ 5:19 pm (#

    holy rich insanity.

    WOW 😉


  16. Cookbook Queen July 20, 2011 @ 9:27 pm (#


    This is why I love coming here.

    It’s like my food brain lives in you.

    Okay, that sounded creepy. But you know what i mean.


  17. grace July 22, 2011 @ 5:39 am (#

    i think you have a bacon problem, karly. and by problem, i mean you put it in all the right and most unexpected places. :)


  18. Julia August 7, 2011 @ 8:08 am (#

    What the what? bacon, ice cream, french toast. All on the same plate, for breakfast?!?! Yes, I would eat it for breakfast, lunch and dinner, and then dessert too.


  19. shelly (cookies and cups) August 7, 2011 @ 8:31 am (#

    I am crazy awesome, so I guess this is for me! Anything with bacon sprinkles does not stand a chance!!


  20. Mariann August 9, 2011 @ 2:35 pm (#

    My daughter’s golden sweet sixteen is next week but we’re having this dish this weekend! I CAN’T WAIT…


  21. Niki August 11, 2011 @ 10:55 am (#

    This looks amazing. I can’t wait to try it. Love your blog and all the great ideas!


  22. poo poo pee pee doo doo December 13, 2011 @ 10:03 pm (#

    hugh, I’ll throw up DIRECTLY on you that’s so disgusting and decadent in a bad way.



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