I never realized how much I love Spring. I’m sure I always have but this year all the blossoms seem bigger and the floral scent more intense.
Spring is the perfect time for change and this is good because this past February we were able to buy a house and are (finally!) moving in this week!
We spent Easter Sunday packing boxes, hiding Easter eggs, and reminiscing on all the great memories we’ve had in this house; but my favorite part was breakfast. We had planned to go out for breakfast but after waking up, we realized that we really just wanted to eat at home. Mike ran to the store to pick up the ingredients for my new (but old) favorite: French toast with toasted pecans. Such a perfect combination of sweet, savory, and ease.
I have made this French toast for years now with all types of bread, but only recently added the toasted pecans for the topping. It has become my new favorite. It’s amazing how just one little ingredient can completely change a meal. The pecans add just the right amount of nutty crunch.
I hope you enjoy it as much as our family has and let me know if you give it a try!
Feel free to toast as many as you like for the french toast. Any extra pecans can be kept in an air tight container and used for salads, snacks, granola, or as a topping for oatmeal.
- 1/2 cup raw pecans
Preheat oven to 350 and line a small baking sheet with foil. Spread raw pecans in a single layer on the pan. Place the pan on the middle rack and roast 5-8 minutes turning once. Pecans are done when they smell nutty and taste crisp all the way through.
This recipe is adapted from the Better Homes and Garden cookbook that I received as a wedding gift. I love the sprinkling of cinnamon. I usually add a bit more as I go along since the cinnamon tends to cling to the surface of the mixture. Serves 2-4 depending on the size of the bread, as well as how long you let the bread soak in the egg mixture.
- 2 eggs
- ½ cup milk ( I usually use skim since that is what I have around)
- Splash of vanilla extract
- 1/4 teaspoon ground cinnamon, plus more as needed
- 8 slices french bread
- To serve: butter, pure maple syrup (warmed prior to serving), toasted pecans
- Preheat griddle to 350 or warm a skillet on the stove top. Spray with non-stick spray.
- In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon. Dip bread slices into egg mixture, coating both sides and then using fingers to remove excess. Place on preheated griddle or pan.
- Cook for 2-4 minutes or until golden, turning once. Repeat with remaining bread slices. Serve with butter, syrup, and toasted pecans.