Welcome to Mix-it-Up Monday! Every now and then I’ve got to have a bite or two of something scrumptuously ‘sinful’. And that’s why I’m about to post this week’s guest blogger’s ultra yummy French Toast. Welcome Chef. Jackson of “Foodies and Fatties“, where he shares his joy and passion in food and travel. I’m excited to share his recipe and discuss ways to enjoy it without too much guilt. And I won’t be changing the recipe. Not one bit(e)! Enjoy the recipe and check out his bio below.
Pecan pie French toast
- 2 Eggs
- 2 Egg yolks
- 2 cups Milk
- 1 cup Heavy cream
- ¼ cup Sugar
- 1 tsp almond extract
- 1 loaf Challah bread
- Butter, as needed
- Powdered sugar (optional) as needed
- Whipped cream (optional) as needed
1 ½ cup Pecan Sauce
Instructions: 1. Whisk together eggs, yolks, milk, cream, sugar and almond extract until smooth.
2. Halve loaf lengthwise and cut into thick, pie-shaped wedges. Soak in batter, turning once to ensure each piece is thoroughly soaked in batter. Transfer soaked bread to a parchment-lined baking sheet and bake at 350 degrees F until golden brown, about 10 minutes. Let cool.
3. For each serving, melt 1 to 2 tablespoons butter in a large sauté pan over medium heat. Lightly brown 1 French toast wedge on each side and plate. Spoon pecan sauce on top, dust with powdered sugar and finish with a dollop of whipped cream.
- ¾ cup Corn syrup
- 1 cup Sugar
- ¼ cup Molasses
- 4 oz. Butter, melted
- 1 tsp. Vanilla1
- ¼ tsp. Salt ¼
- 3 Eggs
- 1 shot Bourbon
- 1 ½ cup Pecans, chopped
Instructions: 1. Whisk together all ingredients in a heat-proof bowl. Place bowl over a pot of simmering water and whisk occasionally until mixture is hot and thickened. Serve warm.
ENJOY THIS WITH LESS GUILT: Now I didn’t want to do a recipe make-over for this, so I opted to choose portion control and eliminate the extras. The toast alone will be incredibly delish and the sauce – an irresistible “a cherry on the top”, so why guild the lily?
- Nix the optional powdered sugar and cream
- Use cooking spray instead of butter
- Exercise portion control and take your time to savor, taste and enjoy this treat in moderation!: Portion a quarter piece of french toast – with just a drizzle or two (no more than 1 TBS) of the sinfully delish pecan sauce.
- Serve with a side of plain nonfat yogurt and fresh berries. This way you can still enjoy all the deliciousness of his original recipe without compromise in taste/mouthfeel, but with added healthy protein and probiotic goodness (yogurt) and antioxidant rich berries to keep you satisfied, comfortable and a little more heart-wise.
Thank you, Chef Jackson, for a scrumptuous treat!!
ABOUT: Chef J. Jackson, a name that has become synonyms with great food, is a successful caterer based in Washington, D.C.; Jackson has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country and beyond.
Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkeys and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan. He created his Washington, D.C-base Catering and Event Planning firm in 2008 to cater to the needs of those who wanted great food with panache. The mission is simple to “make my love for food contagious.” Today, Entrée Metropolitan enjoys catering to Grammy award-winning artists, politicians, the nation’s elite and food lovers throughout the country and abroad.
Jackson’s rise through the culinary ranks began at the world famous Ben’s Chili Bowl in the nation’s capital. As a line cook, he learned first-hand through sweat equity what it takes to make it work. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C. Under the tutelage of acclaimed Chef Brian McBride, Jackson learned the secrets to the highest standards in food.
Jackson prides himself on being self-taught but believes great chefs are always learning. So, his training continues. He has studied at The French Culinary Institute and Institute of Culinary Education both in New York City.
His passion for food has translated into food writing. At the end of 2010, Jackson introduced his food adventures with the blog, “Foodies and Fatties.” He has traveled extensively in the U.S. and around the globe from Tokyo to Belgium capturing the food experience to share with other foodies and fatties. He has also written for OpenTable which is a real-time restaurant reservation network that gives diners, hotel concierges and professionals the “inside” to great restaurants. Jackson is frequently asked his opinion about food by the media, as he is considered by many – Mr. Foodtastic.
Jackson currently resides in Washington, D.C.