1. PREPARE SAUCE: 2. Melt unsalted butter in a medium saucepan over medium-low heat. 3. Stir in brown sugar until well blended, then bring to a boil; boil until sugar dissolves, 5 to 8 minutes. 4. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low. 5. MAKE FRENCH TOAST: 6. In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur. 7. Heat a large cast-iron skillet or nonstick frying pan over medium heat; melt 1 tablespoons salted butter in skillet, tipping pan to coat. 8. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. 9. Lay bread in skillet and repeat with remaining bread. 10. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tablespoons butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more. 11. Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side. 12. ** Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven). 13. Enjoy! ---------------------------------------------------------------------------
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