Cinnamon French Toast with Toasted Pecans & Maple Syrup

25 May

Since I’ve been taking a break from working, I’ve been eating breakfast more often.

Some may say this is a good thing, but if you see the crap I’ve been eating, you might not think so anymore…

I’m ashamed to say I’ve had French Toast 3 times this week. The week before that it was pancakes. Before that, it was omelets. Eggs Benedict. Poached eggs and crispy maple glazed bacon. Raisin toast, dripping in butter with freshly brewed espresso. Leftover chocolate cake. Needless to say, my arteries are screaming for a break and begging for absolution. So it is with great sadness that I post this recipe. The photos came out bad but they’re all I have left of the memories and I can’t let go of them!

Next week, its fresh fruit, wholegrains, eggwhite omelets and freshly squeezed juices… But there will always be French Toast week, burned into my memory and forever etched on my heart. Good times.

This recipe makes approximately 6 slices of toast.


  • 3 eggs
  • 1/3 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 tsp caster sugar
  • 6 slices thick-cut bread
  • 1/2 cup pecans
  • Whipped cream, to serve
  • Maple syrup, to serve


  1. Crack eggs into a shallow bowl, suitable for dipping the bread in.
  2. Whisk eggs and add milk, cinnamon, vanilla and caster sugar until well combined.
  3. Heat pan on medium heat, melt a small amount of butter to grease the pan.
  4. Dip the bread into the egg mixture, turning to coat both sides. Transfer to the pan and cook for a few minutes on each side until golden brown.
  5. Repeat with the remaining slices of bread and set aside to keep warm.
  6. In the same pan, cook the pecans on medium heat until fragrant- careful not to burn them.
  7. To assemble, stack the French Toast, top with toasted pecans, maple syrup and whipped cream.

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