In this recipe, thick slices of brioche bread make for the perfect French toast base, and they come topped off with a sweet caramel pecan sauce.

This is really Anna del Conte’s recipe, only I in slovenly ... Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn ...

Remove from the oven, and allow to cool. Serve at room temperature with the pecan-caramel sauce and sweet cream. (Recipes below). For the pecan-caramel sauce: Heat the sugar in a large ...