Pecan & Coconut Crusted French Toast with Caramel Sauce
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Let's Make French Toast with Caramel:
YIELD
4 servings
TOTAL
25 min
CALORIES
553
ACTIVE
25 min
Caramel Sauce Ingredients
GETSTARTED
1/2 CUP
Sugar
2 TBSP
Water
1 TBSP
Corn syrup
1/4 CUP
Heavy cream
2 TBSP
Unsalted butter
2 TBSP
Toffee bits
Start the Caramel
1
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.
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Finish the Caramel
2
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.
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French Toast Ingredients
GETSTARTED
1/2 CUP
White whole wheat flour
1 CUP
Flour
2 TBSP
Cornstarch
2 TBSP
Sugar
1 TSP
Baking soda
1/2 TSP
Salt
1 1/2 TBSP
Lemon juice
1 1/3 CUPS
Milk
2
Eggs
2 TBSP
Butter, melted
1 CUP
Blueberries
Prep the Toppings
1
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.
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Coat the Bread
2
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.
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Fry the Toast
3
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.
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Drizzle & Serve
4
Cut any larger bread slices in half, and serve immediately topped with a big scoop of the warm toffee caramel sauce.