Pecan-crusted French Toast with Vanilla Syrup

Very decadent and rich, this makes for a fantastic brunch. This recipe will feed 3 or 4 people--the slices are large and the french toast is pretty rich, so plan on 1-2 slices per person, especially if serving with bacon/sausage and fruit to round out the meal.

Ingredients

6 slices Texas Toast-style bread or day-old French Bread, sliced into 1" thick slices
1 1/2 cups pecans, finely chopped
3/4 cup plain bread crumbs
3/4 cup brown sugar
5 eggs
1/2 cup half-n-half or cream
1 1/2 tsp. vanilla, divided
1 cup maple syrup
2 Tbsp. butter, plus more for serving

Preheat oven to lowest setting and place an empty cookie sheet in oven.

Mix together pecans, bread crumbs, and brown sugar in a wide, flat dish (I use a square baking dish), spreading indredients into a thin layer across the bottom of the dish.

In a medium bowl, whisk together eggs, half-n-half and 1 tsp of the vanilla. Pour into a wide flat dish large enough to accomodate a slice of bread (I usually use a glass pie dish).

Preheat griddle and grease with 1 Tbsp. of butter. Dip each slice of bread into the egg mixture, allowing to soak 5-10 seconds before flipping over. Lift out bread and place on top of crumb mixture; press lightly, then flip over. Using your hands, sprinkle more crumbs over the surface of the bread to ensure that it is evenly coated, then brush off excess. Repeat for all 6 slices.

Place coated bread slices onto hot griddle, allowing to cook for about 3-4 minutes, or until pecans just begin to turn brown (watch carefully--don't let the pecans burn!). Flip and continue to cook for an additional 3-4 minutes. Keep french toast warm in oven until ready to serve (this also allows egg mixture to continue to set up in the bread, preventing soggy french toast).

In a glass measuring cup or bowl, warm maple syrup for approx. 30-60 seconds in microwave or until very warm. Stir in remaining 1/2 tsp. vanilla.

Serve hot french toast slices with butter and vanilla syrup.