A truly special breakfast for overnight guests can be a hard recipe to come across. I always default to a fun spin on a classic, which is where this recipe came from. With a filling that's easy to make in advance, this pecan pie stuffed French toast is a quick and simple way to bring a show-stopping breakfast to life in no time.
Things You’ll Need
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1 cup brown sugar, packed
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½
cup butter
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½ cup light corn syrup
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2 cups chopped pecans
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2 teaspoon vanilla extract, divided
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5 eggs, divided
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2 cups milk
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3 tablespoons sugar
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1 teaspoon salt
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1 large loaf of Brioche bread
Step 1: Start the Filling
Add the brown sugar, butter, 1 teaspoon vanilla extract and corn syrup to a pot over high heat, boil for three minutes.
Step 2: Add the Pecans
Stir in the pecans, then allow to cool to room temperature.
Step 3: Whisk in Eggs
Add two eggs to a mixing bowl and whisk until well combined. Slowly stir in the pecan mixture.
Step 4: Boil Until Thickened
Return to the pot over high heat and boil until thickened. Allow to cool.
Tip
Make in advance! For an easy breakfast, make the filling in advance and store in an airtight container for up to three days before using.
Step 5: Slice
Slice the loaf into 3-inch thick slices. Use a pairing knife to slice a pocket in the center of each slice.
Step 6: Stuff
Fill the pockets with the pecan filling.
Step 7: Soak
Whisk together the remaining 3 eggs, 1 teaspoon vanilla extract, milk, sugar and salt. Soak the stuffed bread for 30 seconds.
Step 8: Cook
Cook on a hot griddle or skillet until golden brown on each side. Serve warm.
