Buttered-Pecan French Toast with Bourbon Maple Syrup

Name: Buttered-Pecan French Toast with Bourbon Maple Syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup pecan halves; 3 tablespoons unsalted butter; 1 teaspoon sugar; ½ teaspoon salt; 5 large eggs; 1 cup whole milk; ½ cup heavy cream; 3 tablespoons light brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 2 teaspoons vanilla extract; 8 slices brioche; 4 tablespoons clarified butter; 1 cup maple syrup; 2 tablespoons bourbon; 1 dash vanilla extract; 2 tablespoons confectioners' sugar; for serving

A luxurious breakfast dish featuring thick slices of brioche French toast topped with buttery toasted pecans and a warm bourbon-infused maple syrup. This indulgent recipe combines rich custard-soaked bread with crunchy candied pecans for the perfect sweet and nutty breakfast treat.

4 servings

59 min

Published October 4, 2025

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Ingredients

•1 cup pecan halves
•3 tablespoons unsalted butter
•1 teaspoon sugar
•½ teaspoon salt
•5 large eggs
•1 cup whole milk
•½ cup heavy cream
•3 tablespoons light brown sugar
•½ teaspoon ground cinnamon
•¼ teaspoon salt
•2 teaspoons vanilla extract
•8 slices brioche
•4 tablespoons clarified butter
•1 cup maple syrup
•2 tablespoons bourbon
•1 dash vanilla extract
•2 tablespoons confectioners' sugar
•for serving

Cooking Instructions

1.
Place a rack in the upper third of the oven and preheat to 350°F.
5 min
2.
Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
14 min
3.
In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
4 min
4.
In a medium bowl, whisk together the eggs and milk.
2 min
5.
In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
3 min
6.
In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
3 min
7.
Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
5 min
8.
In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
15 min
9.
In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
3 min
10.
To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.
5 min

Buttered-Pecan French Toast with Bourbon Maple Syrup

4 servings

59 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup pecan halves

•3 tablespoons unsalted butter

•1 teaspoon sugar

•½ teaspoon salt

•5 large eggs

•1 cup whole milk

•½ cup heavy cream

•3 tablespoons light brown sugar

•½ teaspoon ground cinnamon

•¼ teaspoon salt

•2 teaspoons vanilla extract

•8 slices brioche

•4 tablespoons clarified butter

•1 cup maple syrup

•2 tablespoons bourbon

•1 dash vanilla extract

•2 tablespoons confectioners' sugar

•for serving

Cooking Instructions

Place a rack in the upper third of the oven and preheat to 350°F.

5 min

Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.

14 min

In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.

4 min

In a medium bowl, whisk together the eggs and milk.

2 min

In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.

3 min

In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.

3 min

Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.

5 min

In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.

15 min

In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.

3 min

10.

To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

5 min