How to Make Individual Bourbon-Pecan French Toast Bakes – Easy, Baked Breakfast Brilliance
Looking for a brunch recipe that’s both elegant and indulgent? These Individual Bourbon-Pecan French Toast Bakes are just the answer. With a rich custard infused with warm spices, a hint of bourbon, and a generous sprinkling of pecans, each serving delivers the perfect balance of comfort and luxury. Whether you’re hosting a special gathering or simply treating yourself to a gourmet breakfast, these mini French toast bakes will impress with their delicious flavor and beautiful presentation. Plus, they’re easy to prepare ahead, making your morning stress-free and flavorful.
Individual Bourbon-Pecan French Toast Bakes**
Indulge in these decadent mini French toast bakes, packed with rich flavors of bourbon and crunchy pecans. These individual servings are perfect for special occasions, brunch gatherings, or whenever you want to treat yourself to something luxurious.
#### **Ingredients** (Serves 4)
– 4 cups brioche bread, cut into 1-inch cubes
– 4 large eggs
– 1 ½ cups whole milk
– ¼ cup heavy cream
– ¼ cup pure maple syrup
– 2 tbsp bourbon (optional)
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ cup light brown sugar, packed
– ½ cup pecans, roughly chopped
– 2 tbsp unsalted butter, melted
– A pinch of salt
#### **Topping**
– ½ cup chopped pecans
– ¼ cup maple syrup
– Powdered sugar (for dusting)
#### **Instructions**
1. **Prep the Bread:**
– Preheat your oven to 350°F (175°C). Spread the cubed brioche on a baking sheet and toast for about 5-7 minutes until slightly golden. This step ensures the bread can absorb the custard without becoming too soggy.
2. **Prepare the Custard:**
– In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, bourbon (if using), vanilla extract, cinnamon, nutmeg, and salt. Make sure everything is well combined.
3. **Assemble the Bakes:**
– Divide the toasted brioche cubes evenly into 4 ramekins or small oven-safe dishes. Sprinkle the chopped pecans over the bread cubes in each ramekin.
– Pour the custard mixture over the bread, making sure each ramekin is soaked evenly. Press the bread down gently with a spoon to help it absorb the custard.
4. **Chill:**
– Cover the ramekins with plastic wrap and refrigerate for at least 30 minutes, or overnight if preparing ahead. This gives the bread time to fully absorb the custard.
5. **Bake:**
– Preheat your oven to 350°F (175°C) if it’s not still hot from earlier. Remove the plastic wrap from the ramekins, then drizzle the melted butter over each. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the tops are golden and the custard is set in the center.
6. **Prepare the Topping:**
– While the French toast bakes, in a small pan, heat ½ cup chopped pecans with ¼ cup maple syrup over medium heat for about 3-5 minutes. Stir frequently to avoid burning. Remove from heat once the syrup thickens slightly.
7. **Serve:**
– Once the bakes are done, remove them from the oven and drizzle the warm pecan-maple topping over each. Dust with powdered sugar for an extra touch of sweetness. Serve hot and enjoy!
