PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)
From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. 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.
Provided by blucoat
Categories Breakfast
Time 41m
Yield 8 slices
Number Of Ingredients 11
Steps:
- 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).
- 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.
- 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.
- 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.
- Heat ½ 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 ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 3.7, Cholesterol 90.9, Sodium 97.3, Carbohydrate 10.3, Fiber 0.8, Sugar 9.6, Protein 3.1
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Dewanna Olvera
[email protected]This recipe is a keeper! I will definitely be making it again and again.
KRISHAL GAMING
[email protected]I'm not a big fan of rum, so I omitted it from the recipe. It was still very good.
Syeda Laila
[email protected]This dish is perfect for a lazy weekend brunch. It's easy to make and absolutely delicious.
Amr Al-sakka
[email protected]I've tried other pecan rum French toast recipes before, but this one is by far the best.
Rick Rays
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish.
Grace Glaser
[email protected]I'm not a big fan of pecans, so I substituted walnuts instead. It was still delicious!
Mohamed Rashid
[email protected]I made this for a special occasion brunch, and it was a huge success. Everyone loved it!
Aajanas Hayat
[email protected]This is the best French toast recipe I've ever tried. The combination of pecans, rum, and spices is amazing.
maddie_lou_ boo
[email protected]I love that this recipe uses day-old bread. It's a great way to use up leftovers and save money.
Albama Muzik
[email protected]The pecan rum sauce is what really makes this dish special. It's rich and decadent, but not too heavy.
jaz criollos
[email protected]I've made this recipe several times now, and it always turns out perfect. It's become a regular brunch favorite in our house.
Hashir Mughal
[email protected]This pecan rum French toast was a hit with my family! The flavors were perfectly balanced, and the bread was so fluffy and moist.