Pecan & Coconut Crusted French Toast with Caramel Sauce
Let's Make French Toast with Caramel:
Caramel Sauce Ingredients
Start the Caramel
In a saucepan, heat sugar, water, and corn syrup on medium-high stirring until the sugar has dissolved. Stop stirring and check the temperature until it hits 325°F.
Finish the Caramel
Turn off heat and add cream and butter carefully, as this will bubble and seize. Stir until smooth. Cook again until it reaches 230°F, then turn off heat and transfer to glass jar.
French Toast Ingredients
White whole wheat flour
1 1/2 TBSP
1 1/3 CUPS
Prep the Toppings
Toss together the pecans, coconut, and cinnamon in bowl. In a shallow, flat pan large enough to hold a slice of bread, whisk together the milk and eggs.
Coat the Bread
Soak both sides of a slice of bread in the egg mixture for about 30 seconds. Let the excess drip off, and place onto a plate with the pecan mixture. Turn to coat and press to adhere. Repeat for each.
Fry the Toast
Heat a greased griddle on medium-high. Fry the toast slices for 2-4 minutes per side until golden brown. They are ready when any exposed egg appears dry, and nuts and coconut are browned.
Drizzle & Serve
Cut any larger bread slices in half, and serve immediately topped with a big scoop of the warm toffee caramel sauce.
There are no rules when it comes to brunch. And if you’re in the Wild West of meals anyway, you might as well enjoy some unbounded indulgence."