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Brown Sugar Butter Pecan French Toast is a decadent breakfast that's perfect for special occasions... like Christmas morning!!! Thick slices of brioche are fried until golden brown and then topped with the most delicious brown sugar butter pecan syrup! So decadent, you don't even need to serve with maple syrup!

Brown Sugar Butter Pecan French Toast

Ashley Manila
Brown Sugar Butter Pecan French Toast is a decadent breakfast that's perfect for special occasions... like Christmas morning!!! Thick slices of brioche are fried until golden brown and then topped with the most delicious brown sugar butter pecan syrup! So decadent, you don't even need to serve with maple syrup!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
 

For the Brioche French Toast:

  • 1/2 cup butter
  • 4 large eggs plus 2 large egg yolks
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons granulated sugar
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 8 slices brioche

For the Butter Pecan Syrup:

  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecans, whole or chopped
  • 1 teaspoon vanilla extract
  • 1 Tablespoon bourbon (optional)

Instructions
 

For the Brioche French Toast:

  • Melt a few Tablespoons of the butter in a large skillet over medium-heat. 
  • In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined.
  • Add in the cinnamon, nutmeg, and sugar, and whisk until well combined. Finally, whisk in the milk, heavy cream, and vanilla.
  • Dip each slice of brioche into the egg mixture, making sure both sides are well coated. 
  • Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
  • Flip, and continue cooking on the other side until equally golden brown, about another 3 to 4 minutes.
  • Continue with all french toast, adding more butter to the pan as needed. 
  • Serve warm, with butter pecan syrup!

For the Butter Pecan Syrup:

  • In a large skillet over medium-low heat, melt the butter.
  • Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
  • Add in the cinnamon, heavy cream, and salt and whisk to combine.
  • Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla and bourbon.
  • Pour on top of the french toast and serve at once!

Notes

*Butter Pecan Syrup can be made up to 30 minutes in advance and kept over low heat.
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