Welcome to In The Kitchen With Jackie O! I'm so excited to have you follow along as I share my authentic and generational recipes, adventures through the mountains, and all things family and friends.
I grew up in a family who gathered frequently, cooked phenomenally, and continued traditions that have lasted through many generations. I am here to bring you with a timeless experience, one that will allow you to genuinely connect with loved ones and peers on a personal level through cooking.
5 words: candied maple pecan French toast. This is the day that you and your friends have been waiting for! This brioche bread toasted in a skillet until perfectly golden brown, topped with homemade candied pecans (yes, homemade candied pecans), luscious fresh blackberries, confectionery sugar and fresh maple syrup is sure to be a winner for the entire group.
After making a grocery store run the night before, you wake up early to make the candied pecans fresh that morning. You preheat the oven to 275 degrees Fahrenheit and start prepping the pecans while the oven heats up.
RAW VS. ROASTED
When making candied pecans, its best to use raw and unsalted, as opposed to roasted and salted. You can find the raw and unsalted pecan halves in the baking section of your grocery store. The raw and unsalted pecans stay crunchy on the outside and soft on the inside when roasted, creating the perfect texture when candied!
While you pour your first cup of coffee, you combine the pecans with the water, cinnamon, egg whites, sugar, brown sugar, and water together, mixing until all pecans are coated. You transfer the pecans to a baking sheet and place in the preheated oven to bake for 40-45 minutes, flipping halfway through.
After the you prepare the egg mixture for the French toast. Adding nutmeg, cinnamon, and milk to the eggs, you scramble the mixture together until all ingredients are combined. Once combined, you add 1-2 teaspoons of butter to your pan, coating the bottom.
You take a slice of the brioche bread and dunk it in the egg mixture, coating all sides then transfer to the hot pan or skillet to cook. Once each side is toasted a golden brown color, remove from stove and repeat process until all slices are cooked. Top with candied pecans, blackberries, and maple syrup and serve!
Sweet. Syrupy. Toasty. This candied maple pecan French toast is perfect for that cool, fall weekend morning with your friends before embarking on all of your favorite fall festivities! This spiced French toast combined with the sugary pecans and topped with maple syrup will give you the boost you need to pick all the apples in the orchard!
Preheat oven to 275 degrees Fahrenheit on convection bake.
Mix egg white, 1/2 tsp. of cinnamon, 1 tsp. sugar and a pinch of salt.
Place pecans in a bowl and pour the egg mixture over the pecans.
Mix together until all are coated and then place on a cookie sheet.
Cook for approximately 50 minutes, flipping the pecans until evenly browned.
French Toast
Place a frying pan or a cast iron skillet on your stove burner and turn the temperature to medium-low.
Crack eggs into a bowl. Add cinnamon, cinnamon and milk into the egg mixture and scramble together until all ingredients are combined.
Add butter to the pan or skillet and ensure the pan is coated, adding additional butter if necessary.
Coat a piece of the brioche bread in the egg mixture and place in the pan to cook, flipping when each side turns a golden brown color. Continue this process until all pieces are cooked.
Place pieces of the cooked French toast on a plate and top with candied pecans, butter, and blackberries.
Drizzle with with maple syrup and dig in!
Category:Breakfast
Method:Stovetop; Oven
Cuisine:American
Keywords: breakfast, french toast, candied pecans, blackberries, sweet
USE YOUR KITCHEN TO CELEBRATE THE FINER THINGS IN LIFE WITH FAMILY AND FRIENDS!
Embrace the Mediterranean culture and join me in bringing people together one spice at a time! Curated cooking classes consisting of classic Mediterranean and American meals and treats coming to you and your loved ones soon! Get ready for a cork popping, belly laughing, jovial time!
CONNECT WITH JACKIE O
Contact for recipe requests, sharing all things food, and connecting with yours truly! xoxo Jackie O
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