My Pecan Crusted French Toast is a fun take on a classic breakfast recipe. This pecan French toast recipe features sweet egg-soaked slices of French baguette coated in chopped pecans with a hint of cinnamon.
For more fall breakfast ideas, try my pumpkin French toast and pecan French toast casserole.
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This sweet, nutty, comforting French toast will make a wonderful breakfast and brunch during the fall season (and beyond). And what’s not to love here…
You have the sweet, cinnamon-flavored, egg-soaked slices of French baguette. Already that’s a delicious breakfast but to take it over the top, I coat each slice in chopped pecans with a hint of cinnamon as well. The flavor is absolutely perfect and reminiscent of the fall season.
The texture is great too because you have the combination of soft and moist bread and the crunch of pecans in each and every bite. Top it all off with some maple syrup and/or cinnamon whipped cream to make it a perfectly decadent dish.
Ingredient Notes and Tips
French baguette – baguette is a better choice for this type of French toast because it is soft on the inside and it has a very pleasant crunchy crust. The texture is a little more dense than a Brioche so it can stand up to coating and/or stuffing it better. It also results in a chewier French Toast.
Heavy Whipping Cream – I recommend using heavy whipping cream because of the rich and creamy consistency that it brings to the custard. You can use half and half or whole milk if absolutely needed but not with less fat.
Eggs – use large eggs and it’s better to pull them out of the refrigerator 30-45 minutes before cooking to let them warm up.
Brown sugar – brown sugar had a little more of an aromatic flavor due to the added molasses. Use either dark brown or light brown sugar.
Pecans – get finely chopped pecans from the store or you can get pecans halves and do it yourself. Just note, the chop on the nuts should be fine so it coats the bread evenly.
PRO TIP: I prefer to use a freshly baked baguette from the deli section. It will truly give you a superior taste and texture.
See recipe card for complete information on ingredients and quantities.
How To Make Pecan French Toast
Prepare your ingredients first:
Slice the baguette into even slices that are a little thicker than 1/2 inch. Whisk eggs, heavy whipping cream, sugar, vanilla extract, and cinnamon together in a wide bowl until well combined (1, 2). Mix chopped pecans and 1/2 tsp of ground cinnamon, until evenly incorporated, in another shallow bowl.
Then, dip each slice of bread into the egg mixture, letting it soak up the egg on both sides (3).
PRO TIP: Make sure to give it 15-20 seconds on each side because baguette is a little more dense than Brioche, so it will soak up egg mixture a little slower.
After that, dip the soaked bread slices into the bowl with prepared chopped pecans (4). Press each wet slice of bread into the pecans, on both sides. Give it a pat on each side to make sure it’s crusted well. Coat all the slices before starting to cook.
PRO TIP: Preheat the pan but don’t make it too hot! Use a setting between medium and medium-low. If you make it too hot, the nuts will burn.
Add some oil to the pre-heated pan and place the coated French toast slices into it (5). Cover the pan with a lid and let it cook a few minutes (2-3 minutes), until the bottom side is golden. Flip (6) and cover again, let is cook for few more minutes (2-3 more minutes).
Tips For The Best Results
- Get the baguette from the deli section – I prefer to use a freshly baked baguette from the deli section. It will truly give you a superior taste and texture.
- Make sure to give it 15-20 seconds on each side because baguette is a little more dense than Brioche, so it will soak up egg mixture a little slower.
- Preheat the pan but don’t make it too hot! Use a setting between medium and medium-low. If you make it too hot, the nuts will burn.
- Do cover the pan with a lid to create a more even heat and so that the inside gets a chance to cook through better. Since the bread slices are coated in nuts, the heat won’t spread to the inside as well if left uncovered.
Recipe FAQs
While baguette is the best option to use for this pecan French toast recipes and others that are stuffed and/or encrusted with something, you can also use challah or Italian loaf. (Brioche is the best bread for classic French toast but it’s quite delicate and may not stand up well to encrusting and stuffing.)
You can also use gluten free bread instead! There are brands that make gluten free baguettes, like Schar.
Yes, if you would rather not use pecans (since they can be quite pricey), you can use chopped walnuts or almonds instead. (Note, use chopped whole almonds, not sliced.)
The reason I like to use heavy whipping cream is because of the rich and creamy consistency that it brings to the custard. You can use half and half or whole milk if absolutely needed but not with less fat.
If you need to keep it dairy free, I recommend using oat milk or plant based heavy whipping cream.
More French Toast Recipes To Try
If you’ve made this pecan French toast using my recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well.
Pecan French Toast Recipe
Ingredients
- 14 oz French Baguette
- 4 large eggs
- 2 tbsp heavy whipping cream
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups finely chopped pecans
- 1/2 tsp ground cinnamon
Instructions
Prepare Ingredients:
- Slice the baguette into even slices that are a little thicker than 1/2 inch. Whisk eggs, heavy whipping cream, sugar, vanilla extract, and cinnamon together in a wide bowl until well combined. Mix chopped pecans and 1/2 tsp of ground cinnamon, until evenly incorporated, in another shallow bowl
Prepare and Cook French Toast:
- Dip each slice of bread into the egg mixture, letting it soak up the egg on both sides.PRO TIP: Make sure to give it 15-20 seconds on each side because baguette is a little more dense than Brioche, so it will soak up egg mixture a little slower.
- Dip the egg-soaked bread slices into the bowl with prepared chopped pecans. Press each wet slice of bread into the pecans, on both sides. Give it a pat on each side to make sure it’s crusted well. Coat all the slices before starting to cook.PRO TIP: Preheat the pan but don’t make it too hot! Use a setting between medium and medium-low. If you make it too hot, the nuts will burn.
- Add some oil to the pre-heated pan and place the coated French toast slices into it. Cover the pan with a lid and let it cook a few minutes (2-3 minutes), until the bottom side is golden. Flip and cover again, let is cook for few more minutes (2-3 more minutes).
- Serve with maple syrup or whipped cream as you wish!
Notes
- Other Bread Opti0ons: While baguette is the best option to use for this pecan French toast recipes and others that are stuffed and/or encrusted with something, you can also use challah or Italian loaf. (Brioche is the best bread for classic French toast but it’s quite delicate and may not stand up well to encrusting and stuffing.)
- Gluten Free Option: You can also use gluten free bread instead! There are brands that make gluten free baguettes, like Schar.
- Other Nuts Options: if you would rather not use pecans (since they can be quite pricey), you can use chopped walnuts or almonds instead. (Note, use chopped whole almonds, not sliced.)
- Substituting Heavy Whipping Cream: The reason I like to use heavy whipping cream is because of the rich and creamy consistency that it brings to the custard. You can use half and half or whole milk if absolutely needed but not with less fat.
If you need to keep it dairy free, I recommend using oat milk or plant based heavy whipping cream
Nutrition
Originally published on Will Cook For Smiles in August, 2012.
Emily says
This looks so good! I’ll be trying this soon.
I’ve pinned and shared on FB!
Jessica McCoy says
Wow- that looks amazing! I’d love it if you could link up to our new food meme- Wonderful Food Wednesday. http://www.athometake2.com/2012/09/wonderful-food-wednesday.htmlThanks,Jessica @ At Home Take 2http://www.athometake2.com
Ashley Calder says
Wow, this looks too good! Thanks for sharing. I’m sure my fam will be thrilled to try this soon.
Miz Helen says
Luyba,
What a great idea for the holiday week end brunch, these will be awesome. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Beth Mcgwire says
Oh, wow! This is a great idea. Thanks so much for sharing. I am looking forward to trying this.
Tianna says
This looks absolutely amazing!! Yum!!
Tianna @ http://www.alittlebitme.com
Nichi - Mandatory Mooch says
This looks amazingly yummy!! I would love for you to link it to my Tasty Thursdays party at The Mandatory Mooch. http://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-6.html
Thanks,
Nichi
WillCookForSmiles says
Thank you!
WillCookForSmiles says
Thank you so much!
WillCookForSmiles says
Thank you, Winnie!
WillCookForSmiles says
Thank you!!
WillCookForSmiles says
Thank you! I hope you enjoy is just as much!