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

GET STARTED

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

GET STARTED

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.

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