Notes: This recipe was a little bit too sweet for me. I feel like there wasn't enough egg coating the bread to be called a french toast. Additionally, 20 seconds was way too long to soak the bread. The result was a little bit soggy. The rum aftertaste was fantastic though. Pecans were also a nice touch.
Ingredients:
1/2 cups pecans
4 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note)
3 large egg yolks
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 teaspoons dark rum
Maple syrup
Directions:
1. Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
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