I tried a famous chef’s recipe for Pumpkin Pecan French Toast, and it’s my new favorite breakfast.
I reviewed the Pumpkin Pecan French Toast from Food Network celebrity chef Sunny Anderson.
When I make French toast, it usually tastes too much like eggs, so I was hoping that would be different.
Delicious and decadent, this dish is one of my new favorites that I plan to cook all season long.
I’m usually hesitant to make French toast at home, but the ingredients in this recipe are mostly straightforward.
As a fan of pumpkin pecan pie, I couldn’t resist trying this fall French toast recipe from celebrity chef Sunny Anderson, host of Food Network’s “The Kitchen”.
When I make French toast at home, it usually tastes too much like eggs, so I was interested to see if this pumpkin pecan pie version would be any different.
This recipe includes easy-to-find standard ingredients like cornflakes, pecans, pumpkin puree, whole milk, and pumpkin spice. I also had plenty of other items – like butter and brown sugar – on hand.
You need Texas toast too, but the grocery store didn’t have one that wasn’t loaded with garlic, so I found a loaf of French bread and let it sit in its wrapper on the counter for two days for her to sit down a bit. before cutting a few thick slices.
The original recipe made eight pieces of French toast, so I cut it down to a quarter to make two.
I was a little disappointed because this recipe also includes instructions for the butterscotch syrup, but I couldn’t find any butterscotch or pecan liqueur in any store near me, so I checked myself out. am satisfied with regular maple syrup.
I started by preparing my dough and crust mixture.
In a bowl, I combined an egg, milk, sugar, brown sugar, pumpkin pie spice, and pumpkin puree to make a thick paste.
In a separate plate, I mixed cornflakes, pecans, and a little salt for the coating.
The crust sticks quite well to the dough.
I love crispy French toast, but expected it to be difficult to get this texture at home. Luckily, coating the bread with cornflakes and chopped pecans turned out to be an easy task.
I dipped my bread in the dough until it was dripping but not soggy yet, then smeared the other side. I placed each soaked slice on the plate of cornflake mix and squeezed it until the surface was coated.
I also carefully rolled the crust of the bread, which had a little dough on it, in the cornflakes-pecan mixture.
The hardest part of this recipe was waiting for the French toast to cool.
The dough smelled so good that it was tempting to throw the French toast directly onto a hot griddle, but I placed both slices on a tray in the fridge to chill them for 20 minutes.
Just before that time was up, I heated a cast iron skillet on the stovetop with equal amounts of butter and vegetable oil.
It was difficult to cook the pieces completely without burning the cornflake coating.
I used tongs to carefully place each slice in the pan, working gently to avoid dropping the coating.
The first side turned golden in about seven minutes, but it was a bit difficult to make sure the dough was fully cooked in the bread before the pecans started to burn.
I turned the slices over and draped a metal lid over them to help retain the heat and bake the dough while the bread was fried. It worked like a charm, leading to a crispy exterior and a soft center that was fully cooked.
The other side of the bread only took about five minutes to fry.
This pumpkin pecan french toast is one of my new favorites.
Aside from a few burnt pecans, this recipe turned out to be excellent. The soft interior offered a nice contrast in texture to the not too hard shell.
In addition, the pumpkin and spice flavors stood out strongly. I finally found a French toast recipe that didn’t taste like eggs, which I suspect thanks to the pumpkin puree in the batter.
I loved the crunchiness of the cornflakes and pecans, but I think next time I’ll try using a food processor to mash them into really small pieces to keep them from scorching.
I also hope I can get my hands on some butterscotch and pecan liqueurs to try it with Anderson’s Butterscotch syrup, although it still tastes great with the maple variety.
The dish is also surprisingly versatile.
Since I had a lot of leftover cornflakes and mashed pumpkin, I tried this recipe again, changing things up by omitting the pecans and mashing the cornflakes in a food processor. I kept the same dough and made it according to the original instructions.
I served it with extra toppings – sautéed potatoes, cracked walnuts, whipped cream, and a dash of pumpkin spice – and it was an incredibly sweet and decadent dish. I’m surprised this seasonally flavored French toast is so versatile.
I think it would also be great with flambéed bananas or even ice cream, but whatever the toppings, this recipe will be a staple of mine during the colder months to come.
Read the original article on Insider