• 1 loaf French bread, sliced

• 2 eggs

• 2 C half and half

• 1 tsp vanilla

• 1 tsp cinnamon

• 2 C chopped pecans

• 3/4 C butter

Syrup Ingredients

• 1/2 C water

• 6 ounces bourbon pecan toffee

• 1/2 C maple syrup

Slice bread into 1-inch slices. Whisk together eggs and half and half, then add vanilla and cinnamon. In a separate, shallow bowl, place pecans. Dredge each slice of bread in egg mixture, then coat in pecans. In a nonstick pan, melt butter. Pan-fry bread in the butter until golden brown on both sides. Don’t melt all the butter all at once. Add more butter, as needed, while cooking the French toast. Keep French toast warm in a low oven while making the syrup. Heat water over medium heat in a small, heavy-bottom saucepan. Add entire toffee and heat to a rolling boil. Stir continuously until toffee is melted into the water, about 5 to 7 minutes. Keep heat at medium so the toffee doesn’t burn. Add maple syrup. Stir until mixed. Reduce heat to medium-low or low, and simmer until syrup is thickened. Let cool slightly before serving but use while warm. Syrup will thicken as it cools; pours easier when warm.

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