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Pecan Rum French Toast Cook's Illustrated Recipe

Experience the ultimate French toast! This recipe, inspired by Cook's Illustrated (January 2009), delivers incredibly crisp, golden-brown exterior and a melt-in-your-mouth soft interior. The secret? Pre-baking the bread to remove excess moisture. Infused with rich rum and crunchy pecans, this elevated French toast is perfect for a special brunch or weekend treat. Make it with a simple loaf or splurge with your favorite bakery bread!

Prep Time 20 mins
Cook Time 41 mins
Calories 154.4 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Pecan Rum French Toast Cook's Illustrated 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pecan Rum French Toast Cook's Illustrated

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How to Make Pecan Rum French Toast Cook's Illustrated

  1. Preheat oven to 300°F (150°C). Place bread slices on a wire rack set over a rimmed baking sheet.
  2. Bake for 8-10 minutes, flipping halfway, until bread is slightly dry but not crunchy.
  3. Remove from oven and let cool for 5 minutes. Reduce oven temperature to 200°F (95°C).
  4. Meanwhile, combine the following in a large bowl: 2 cups milk, 4 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted unsalted butter, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 2 tablespoons dark rum.
  5. Whisk until well blended.
  6. In a food processor, combine 1/2 cup pecan halves, 1 tablespoon light brown sugar, and 1/4 teaspoon ground cinnamon. Pulse until coarsely ground (about 12-15 one-second pulses).
  7. Dip each bread slice into the milk mixture, ensuring both sides are soaked (about 20 seconds per side). Let excess drip off.
  8. Place soaked bread slices on a plate.
  9. Sprinkle each slice with about 1 tablespoon of the pecan mixture.
  10. Melt 1 tablespoon of butter in a large skillet over medium-low heat.
  11. Cook 2 slices of French toast at a time, pecan-side down, until golden brown (3-4 minutes).
  12. Flip and cook the other side until golden brown (another 3-4 minutes).
  13. Transfer cooked French toast to the baking sheet in the 200°F (95°C) oven to keep warm while you cook the remaining slices. Repeat with remaining bread, adding 1 tablespoon of butter for each batch.
  14. Serve warm with your favorite maple syrup.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

38g

Fat

18g

Carbs

3g

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Starters Breakfast & Brunch Sweets & Sides Desserts French The Americas American Southern Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Lunch Eggs Dairy Fruit American French Southern United States Oven Easy European Beginner Cook Kid Friendly Kosher Vegetarian Nuts Grains Eggs Stove Top Dietary Comfort Food Pasta Rice And Grains Brunch Taste Mood Sweet Equipment