Every time I have french toast, I think why don’t I do this more often. It is one of my favorite meals. I mean honestly, what is better on a lazy Sunday than a brunch consisting of a thick slice of french toast, custard-y in the middle with slightly crisped edges. Delicious and easy and quick. My three favorite words.
In the past few years, I graduated from the sticky sweetness of “pancake” syrup (which is just another name for flavored corn syrup) to maple syrup. Maple syrup is just so much better in so many ways and though it costs more money up front, I have started to train my brain to not justify buying pancake syrup because of price. Along with the hint of a few toasted pecans, mmmm…. delicious.
Maple Pecan French Toast
2 tbsp Butter
4 pieces of bread sliced 1 inch thickness
2 tbsp milk
1 tsp vanilla
2 tbsp sugar
2 tbsp cinnamon
1/2 cup maple syrup
1/4 cup pecan pieces
In a medium skillet, heat butter on medium high heat. In a bowl, whip together milk vanilla and eggs. One at a time, dredge bread into egg mixture making sure to coat both sides until just soaked in. When the butter turns brown, cook bread, one or two pieces at a time or whatever your skillet allows in size. Flip after about 60 seconds. Both sides should be golden brown when done. Once plated, sprinkle cinnamon sugar on top. Lower heat and add pecans to skillet let toast for about 2 minutes. Add maple syrup to warm for about 30 seconds. Serve syrup on the side with sliced fruit. Enjoy!