Pecan & Blackberry Praline French Toast

Beaufort Inn

809 Port Republic Street , Beaufort, SC 29902 USA


  • 3 cups melted vanilla bean ice cream
  • 2 teaspoons pure almond extract
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • 2 tablespoons ginger ale
  • thick cut French bread or sourdough bread
  • 1 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup pecan pieces
  • 1/2 cup butter
  • 1 pint blackberries


  1. Mix together ice cream, 1 teaspoon almond extract, eggs, cinnamon, ginger ale in a shallow bowl. Melt butter in a skillet to bring to medium heat. Dip bread in mixture thoroughly on both sides and place in a skillet, cooking for approximately 2 minutes on each side to brown. Place slices in a greased baking dish. Proceed to next step to make syrup.
  2. For topping, combine the syrup, brown sugar, butter, and 1 teaspoon almond extract in a saucepan on medium heat to mix together until butter is melted and brown sugar dissolves, being careful to continue to stir so it doesn’t stick. Add the pecan pieces and the blackberries to the mixture and drizzle half the mixture on top of the French toast in the baking dish.
  3. Place in the oven on 375F for about 25 minutes, remove and serve to your guests, using the remaining topping/syrup to finish it off.
About this recipe:

Pecan & Blackberry Praline French Toast