Individual Bourbon-Pecan French Toast Bakes

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Bourbon, vanilla, cinnamon, maple syrup, and a toasted pecan butter unite to create a decadent breakfast.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Published on August 8, 2024
Individual Bourbon-Pecan French Toast Bakes in ramekins garnished with powdered sugar
Prep Time:
15 mins
Cook Time:
45 mins
Stand Time:
2 hrs 15 mins
Total Time:
3 hrs 15 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

French Toast

  • 1 cup whole milk

  • 4 large eggs

  • 2 tablespoons pure maple syrup

  • 2 tablespoons Bourbon whiskey

  • 1 teaspoon vanilla extract

  • 5 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon salt

  • 4 cups dry whole-grain or challah bread cubes (see From the Editor, below)

Toasted Pecan Butter

  • 1/2 cup chopped pecans

  • 1 cup butter, softened

  • 1/4 cup packed light brown sugar

  • 1 teaspoon vanilla extract

Streusel

  • 1/4 cup all-purpose flour

  • 1/4 cup packed brown sugar

  • 1/4 cup butter, cubed

  • 1/4 cup chopped pecans

  • confectioners sugar, for garnish

Directions

  1. Grease 4 (8 to 10 ounce) ramekins. Whisk together milk, eggs, maple syrup, bourbon, vanilla, cinnamon, and salt in a large bowl. Add bread. Toss to combine. Divide among prepared ramekins. Chill, covered, at least 2 hours or up to overnight.

  2. Meanwhile, make Toasted Pecan Butter: Preheat the oven to 325 degrees F (165 degrees C). Spread pecans on a rimmed baking sheet.

  3. Toast in the preheated oven, stirring once or twice, until lightly browned and fragrant, 12 to 15 minutes. Watch closely so they don’t burn. Let cool to room temperature.

  4. Pulse butter, brown sugar, and vanilla in a food processor until combined. Add cooled pecans. Pulse until mixture reaches desired consistency. Chill Toasted Pecan Butter in an airtight container up to 1 month.

  5. To assemble: Preheat the oven to 350 degrees F (175 degrees C). For streusel, stir together flour and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs; stir in pecans. Sprinkle streusel over bread mixture in ramekins. 

  6. Bake in the preheated oven until puffed and a knife inserted into centers comes out clean, about 30 minutes. Serve warm with Toasted Pecan Butter and garnish with powdered sugar.

    From the Editor:

    To make dry bread cubes, preheat oven to 300 degrees F (150 degrees C). Cut 8 ounces fresh bread into 3/4-inch cubes. Spread cubes on a 10x15-inch rimmed baking sheet. Bake, stirring twice, until dry, 10 to 15 minutes. Let cool (cubes will continue to crisp). Alternatively, let bread cubes stand, loosely covered, at room temperature until dry, 8 to 12 hours.

    Toasted Pecan Butter recipe submitted by Carrie Mae.

Nutrition Facts (per serving)

1030 Calories
81g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1030
% Daily Value *
Total Fat 81g 103%
Saturated Fat 41g 204%
Cholesterol 345mg 115%
Sodium 876mg 38%
Total Carbohydrate 62g 23%
Dietary Fiber 6g 23%
Total Sugars 35g
Protein 17g 33%
Vitamin C 0mg 0%
Calcium 259mg 20%
Iron 3mg 18%
Potassium 430mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.