Elegant French Toast With Maple Pecan Syrup Recipes

Steps:

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

Steps:

• Preheat oven to 200 degrees F.
• Slice the bread into 1/2-inch slices and remove crusts. Use a glass or a biscuit cutter to cut out circles from the middles.
• Melt about a half a stick of butter in small skillet. Spoon off all the milky solids from the top to clarify the butter.
• In another large skillet, add about half of the clarified butter and brown the bread rounds on each side, adding more butter as needed. Keep finished slices warm in the oven while the remaining slices are prepared, repeating the process.
• Crush the toasted pecans and heat with the maple syrup and cinnamon in a small saucepan until steaming.
• Stack the browned bread slices, 3 high, alternating with a spoonful of hot pecan maple syrup between each layer.
• Top stacks with scoop of vanilla ice cream and drizzle pecan maple syrup on top.

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

Steps:

• For the buttered pecans:
• Place a rack in the upper third of the oven and preheat to 350°F.
• Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
• In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
• For the french toast:
• In a medium bowl, whisk together the eggs and milk.
• In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
• In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
• Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
• In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
• For the bourbon maple syrup:
• In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
• To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

Steps:

• FRENCH TOAST:.
• Trim ends from the loaf of bread and cut the bread into six 1-1/2" thick slices.
• To make a pocket in each slice, beginning at the top, cut lengthwise in half to within 1" of the bottom.
• Set aside.
• In a small bowl, beat 3/4 cup of cherries, cream cheese or mascarpone, whipping cream and 2 tablespoons powdered sugar.
• If you like, with an electric mixer until well combined.
• Spread about 1/4 cup of the mixture into pocket of each slice of bread.
• Gently press pieces of bread together, distributing filling evenly inside pocket.
• Combine eggs, cinnamon and vanilla in a shallow dish.
• Dip bread into egg mixture to coat all sides.
• On a griddle or in a skillet, cook bread in hot butter or margarine over medium heat for 2-3 minutes on each side or until golden brown.
• Add more butter or margarine, if needed.
• Remove from heat and cut French toast in half diagonally, forming two triangles.
• Place three triangles for each serving on warm plates.
• Sprinkle with additional powdered sugar and remaining cherries.
• MAPLE-PECAN SYRUP:.
• Melt butter or margarine, add nuts; brown lightly: remove nuts.
• Add maple syrup, honey, cinnamon and salt to butter in saucepan over medium heat, stirring often, until slightly thickened, about 10 minutes.
• Remove from heat and stir in pecans and cinnamon.
• Let cool; mixture will thicken as it cools.
• Serve the french toast with warm syrup and slices of apple on to, or with powdered sugar.
• *If you choose you can sub any kind of fruit.