Stuffed with thick caramel and drizzled with cinnamon pecan syrup, this is one breakfast you won't sleep through!
Cinco de Mayo needs to start off right, and this French toast is just the thing. It’s stuffed with a super thick Mexican caramel, called dulce de leche, and mixed with toasted pecans. You can buy dulce de leche at the store or make your own. (See my note at the end of this article about that.)
Once it's baked, the French toast is drizzled with a super simple homemade cinnamon pecan syrup. Oh man, it is so good.
The best thing about this dish (besides it being super delicious) is you can prep it the night before – so come morning, all you have to do is bake, serve and eat. Yes!!
To get started, gather your ingredients.
Mix the brown sugar and butter together and then pour into a 9x13-inch baking dish.
Combine the eggs, milk, vanilla and cinnamon.
Mix together the caramel and pecans.
Slice a loaf of challah bread into six 1-inch slices.
Using a sharp paring knife, make a slit in the top of each bread slice to create a pocket.
Smear the pecan caramel mixture on the inside of each pocket.
Arrange the bread in the prepared baking dish.
Pour the egg mixture over the top. Cover and place in the fridge overnight.
In the morning preheat the oven to 350ºF. Rearrange the French toast if necessary to make sure the slices are evenly coated in the egg mixture. Then bake.
Meanwhile, make the syrup. Combine the brown sugar, water and cinnamon sticks in a pot and bring to a boil. Reduce the heat and simmer on the stove for about 10 minutes.
Remove the sticks and set syrup aside until ready to serve.
When the French toast is ready, remove it from the oven and allow to cool 5 minutes. Slice and serve with the cinnamon syrup.
Welcome to breakfast done right!
Make Your Own Caramel Sauce
Dulce de leche is made with cow's milk, and there is a Mexican version with goat's milk called cajeta. This post on exactly how to make cajeta is a must read if you want to make your own cajeta or dulce de leche.
To find more of Tieghan's recipes, visit her blog Half Baked Harvest, and check out her Tablespoon profile, too!