To say this French Toast sealed the deal with my longtime sweetie might be overstating things a bit. But not by much. His mom, Pam Stanbrough, is an innkeeper at The Gables Wine Country Inn and makes some of the most insanely decadent breakfasts in all of Wine Country. Out of all of them, this is by far my favorite. The mix of butter caramel, custardy bread and crispy crusts just can’t be beat on a lazy Sunday morning.
(On the West Coast, pecans can be a little hard to come by, not to mention expensive. You can use walnuts in a pinch, though pecans are definitely better/)
Pam’s Pecan Caramel French Toast Recipe
Everyone has a favorite oven baked french toast – we added the pecans as a twist and also swirl some heavy whipping cream over the top to serve! By Pam Stanbrough
8 slices of local Artisan french bread, at least 1″ thick
1 cup light brown sugar
1/2 cup butter
2 tablespoons maple syrup
Generous amount of coarsely chopped pecans
6 local free ranch eggs
1 1/2 cups half & half
1 teaspoon vanilla
small amount of heavy cream for garnish
Grease 9×13 pan. Melt brown sugar, butter, and syrup over low flame until bubbly, stirring frequently, about 5 minutes. Pour evening into prepared pan. Top with pecans. Place bread slices on top of caramel mixture. In blender, whip eggs, half & half, and vanilla thoroughly and pour evenly over the bread. Cover with foil and let stand at least one hour, or make the night before and refrigerate. Bake room temperature pan at 375 for 40 – 45 minutes. Very carefully, invert onto baking sheet and gently separate into pieces. Serve with drizzle of heavy cream. Yum!!!