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.
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!
For more fun, check out the BlogHer round-up page!