JesseEatzA decadent yet performance-conscious brunch staple featuring thick-cut brioche soaked in a bourbon-infused custard and topped with maple-glazed pecans.
In a shallow bowl, whisk together the eggs, milk, bourbon, vanilla, and cinnamon until fully combined and slightly frothy.
Whisking well ensures no streaks of egg white remain for a smooth custard.
Place the thick brioche slices into the custard, allowing them to soak for about 2 minutes per side so the center gets moist but not soggy.
While bread soaks, place chopped pecans in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant, then stir in the maple syrup. Remove from heat once bubbly and thickened.
Watch the pecans closely; they go from toasted to burnt very quickly.
Melt butter in a large non-stick griddle or skillet over medium heat. Add the soaked brioche slices.
Cook for 3-4 minutes per side until deep golden brown and the custard is fully set through the center.
Plate the French toast, top generously with the warm bourbon-maple pecans, and garnish with fresh berries for a hit of acidity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.