Pecan-Coconut Crusted French Toast with Toffee Caramel
A decadent breakfast option, this french toast features a pecan and coconut crust, and is topped with a gooey toffee caramel sauce.
Course Breakfast, Brunch
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Toffee Caramel Sauce
Pecan-Coconut Crusted French Toast
¼CupUnsweetened Shredded Coconut
4-8SlicesThick Cut White Bread4 if large, 8 if small; about ¾ inch thick
Butter or oilfor pan
Toffee Caramel Sauce
In a medium saucepan, combine sugar, water, and corn syrup. Heat on medium-high stirring until the sugar has dissolved and the mixture begins bubbling.
Stop stirring and check the temperature with an instant-read thermometer until it hits 325°F. Then turn off heat and immediately add cream and butter carefully, as this will bubble and seize. Stir until smooth.
Turn the heat back on, and cook until it reaches 230°F, then turn off heat and transfer to glass jar or bowl.
Pecan-Coconut Crusted French toast
In a small mixing bowl, toss together the pecans, coconut, and cinnamon in bowl, and then spread a spoonful on a plate. In a shallow, flat pan large enough to hold a slice of bread, whisk together the milk and eggs.
Dip a slice of bread in the egg mixture, soaking both sides for about 30 seconds. Let the excess drip off, and place eggy bread onto the plate with the pecan mixture. Turn to coat and press to adhere, adding more if needed. Then set aside on a clean plate. Repeat for each slice.
Heat a griddle or frying pan over medium-high heat. Add a drizzle of oil or pat of butter to the pan until warmed. 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.
Cut any larger bread slices in half, and serve immediately topped with a big scoop of the warm toffee caramel sauce. Store french toast and caramel sauce separately.
Make ahead tips:
Store cooked french toast without caramel sauce in a sealed container in the fridge for 2-3 days. Warm in the microwave.
Store caramel in a jar in the fridge for 2-3 weeks. Warm in the microwave in 15-30 second increments until liquidy.
I used a simple homemade bread from my bread machine, which I cut into thick slices. This recipe used half of a medium-sized bread machine loaf. If you are looking for bread in the store, check the bakery section for fresh loaves that are either uncut or cut thick. Most packaged loaves are cut too thin.
Pecan-Coconut Crusted French Toast with Toffee Caramel Recipe from Slumber & Scones https://www.slumberandscones.com/pecan-coconut-crusted-french-toast-with-caramel-sauce/