Thursday, November 15, 2012

French Toast with Peaches and Pecan Praline Sauce

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Before I start...

One more photo cause it is so pretty...

Oh my... Such decadence.

In all honesty, I made this for a breakfast.  It was heavenly.  The thick Earthy sweetness of the pecan praline sauce complimented the custard yet crunchy taste and texture of the bread.  And peaches out of season (I canned this summer when fresh peaches were 50 cents a pound) were a treat in themselves.  Getting that one perfect bite together of a little peach with a bite of bread dripping with the sauce and a pecan clinging on long enough to go from plate to fork to chew!

But, back to the honesty... next time I make this I am going to do the exact same thing and serve it up for a dessert after something Southern or Cajun.  This is the most decadent delicious BREAD PUDDING I have ever had.

There are two secrets in this recipe... The fresh made praline sauce is wonderful.  Certainly reminds me of those New Orleans tasty little snack candies, Pecan pralines.  Just a little gooier for a sauce.

But also, this is a true french toast.

Use stale bread... Stale bread will absorb more of the liquid than moist fresh bread can.  This makes the bread soft and almost like a custard on the inside.  Not just egg flavored bread, but true French custard on the inside.

And that only happens with Heavy Cream.  As I said, this is not an every day dessert (or breakfast).  this is a rich indulgence... A dessert to impress for sure!

And finally, peaches will pair best with the praline sauce.  You can certainly use other fruits, but if you can find em (or can them yourself in the summer)... Even use store bought cans if you must... Yo will be rewarded with a new take on an old Southern Classic!

Oh, one more thing, go ahead and really pull the decadent trigger and top with some fresh made Whipped Cream.  I settled for just a dusting of powdered sugar, but the cream would have gone very well with this!

Keep scrolling down for the easy to follow Recipe just below this photo...

OK... Here's what I did...

French Toast with Peaches and Pecan Praline Sauce

  • For the French Toast
  • 4 Thick Slices French Bread, left out over night to get stale (or toasted slightly in a 125 degree oven for 30 minutes)
  • 1 Cup Heavy Cream
  • 4 Large Eggs
  • 1 TBS Sugar
  • 1 tsp Bourbon (Substitute Vanilla Extract if you prefer)
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • Dash Salt
  • For the Praline Sauce
  • 1 Cup Brown Sugar
  • 4 TBS Butter
  • Pinch of Salt
  • 1/2 Cup Heavy Cream
  • 3/4 Cup Pecans
  • Garnish with Ripe sliced Peaches
  • and Powdered Sugar
Cooking Directions
  1. For the French Toast, In a medium bowl, whisk together the Heavy Cream, Eggs, Sugar, Bourbon, Cinnamon, Nutmeg and Salt.
  2. Lay the bread out in a baking dish so that the bread is flat, pour the egg mixture over the top and allow to soak in for 30 minutes. If needed, flip the bread after 15 minutes to insure even coating.
  3. Melt 4 TBS Butter in a heavy skillet over medium heat. Toast the bread for about 5 minutes on each side, checking to make sure that it is not burning. Toast should retain it's yellow eggy color, yet have spots of golden brown deliciousness.
  4. While the bread is soaking, prepare the Praline Sauce...
  5. In a small to medium sauce pan, over medium heat, combine the Sugar, Butter and Salt.. Cook for 5 minutes, stirring constantly. You will be able to watch the sugar melt into the butter and form a praline caramel like sauce.
  6. Whisk in the Heavy Cream and continue to cook and whisk for just one more minute.
  7. Remove from heat, add the Pecans, stir and keep warm while waiting for the toast to be finished.
  8. Layer your bread, sauce and peaches.... Dust with powdered sugar
  9. SERVE HOT and ENJOY!!!

A wonderful dessert... an even better Bread Pudding Dessert!!!

OK, first up that fair up front announcement, the very good folks at Oh Nuts! made me an offer I could not refuse....

FREE NUTS! I actually order often from them. They have competitive prices but superior product. Their nuts are bigger, better quality, tastier and fresher than what I can get in my store. This recipe was made with the FREEBIES!!!  However, I am always thrilled with the quality, size, packaging and value of their products.  I would use them any and every time I bake with Nuts!

I have been doing business with Oh Nuts for a few years now. ALWAYS the best quality (Take a look at the pecans in the photo above, HUGE, arriving in excellent condition. I am especially drawn to their pecans and walnuts. Not only tasty, but make beautiful accent garnishes. They make the food look just as good as they taste!

Shipping is fast, quality is EXCELLENT and prices are actually below the super market prices (especially if you sign up for their eMail mailing list and take advantage of their free shipping offers they send out on occasion).


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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