Pecan Crusted French Toast

I’m not one to toot my own horn. Like, if I were on a cooking show and had to taste my own food and then swoon over it, I’d fail. They’d kick me off the show.

But… this right here. #itsswoonworthy and so freaking good, y’all!

I don’t even know how this came into my brain, but it did, and it lived there for a solid 30 minutes while I sorted it out, and I knew I had to make it.

It’s the best of all worlds – lots of protein, great benefits from the nut butter, yummy bananas, and just a touch of honey. Ahh.. who am I kidding? I’m trying to pass it off as “somewhat healthy,” and it’s all the way not. 😉

4 slices of thick-cut bread, brioche or Texas toast or just a solid thick-cut would work.
2 eggs
1/4 c heavy cream
1/2 t. cinnamon
1/2 t. vanilla
2 c. pecans, chopped
2 bananas, sliced
nut butter of your choosing, mine is pictured below
honey, warmed
butter, for the skillet

To make:
Preheat the oven to 350 and line a baking sheet with parchment paper. Beat 2 eggs together with the heavy cream, cinnamon, and vanilla. Pour half the chopped pecans onto a plate and make yourself an assembly line.

Melt butter in a large skillet or on a griddle. Coat your bread, one piece at a time, in the eggs on both sides and then dredge it through the pecans on both sides, place on griddle or skillet. Cook the toast for about 2 minutes on each side, enough to toast the pecans. Move to the prepared baking sheet. Once all four pieces are done, add them to the oven and bake for 10 minutes.

Remove from oven and add the bottom piece to a plate, add your favorite nut butter, and half a banana.

Add the second piece and more nut butter, bananas, chopped pecans, and drizzle with warmed honey. Enjoy!


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