Pecan Rum French Toast Recipe

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Ingredients:

Serving

if you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. to prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). 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.
1/2 cups pecans
4 tbsp light brown sugar
3/4 tsp ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note )
3 large egg yolks
2 tbsp unsalted butter , melted, plus 2 tbsp for cooking
1/4 tsp table salt
1 tbsp vanilla extract
2 tsp dark rum
maple syrup
keys to perfect french toast
1. start with dry bread: drying bread in 300-degree oven before soaking and frying leads to toast that''s soft, not soggy.
2. hold the whites: using yolks, not whites , in soaking liquid cuts down on eggy flavor.
3. soak properly: soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess

Directions:

1. 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).
2. 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.
3. 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.
4. 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.
5. Heat 1/2 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 1/2 tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.17 Kcal (1667 kJ)
Calories from fat	282.52 Kcal
		% Daily Value*
Total Fat	31.39g	48%
Cholesterol	156.6mg	52%
Sodium	241.31mg	10%
Potassium	341.94mg	7%
Total Carbs	19.34g	6%
Sugars	15.53g	62%
Dietary Fiber	2.92g	12%
Protein	10.68g	21%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	2%
Iron	1.8mg	10%
Calcium	169.4mg	17%

Amount Per 100 g
Calories	218.67 Kcal (916 kJ)
Calories from fat	155.16 Kcal
		% Daily Value*
Total Fat	17.24g	48%
Cholesterol	86.01mg	52%
Sodium	132.53mg	10%
Potassium	187.79mg	7%
Total Carbs	10.62g	6%
Sugars	8.53g	62%
Dietary Fiber	1.6g	12%
Protein	5.87g	21%
Vitamin C	0.2mg	1%
Iron	1mg	10%
Calcium	93mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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savory
bitter
sweet

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