Toffee Coconut Pecan French Toast

For my first breakfast in my new apartment I wanted to making something low calorie…
Just kidding!
This is quite possibly the furthest thing from low calorie. If you offer your two good friends Raisin Bran and no one bites, then move on to the idea of Coconut French Toast topped with a toffee syrup, bananas, and pecans. Your friends (and your taste buds) will thank you…trust me on this.
Ingredients:
Sauce
1/2 cup unsalted butter
3/4 cup light brown sugar
2/3 cup heavy whipping cream
1/2 cup chopped pecans

French Toast
4 eggs
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons orange juice
1 teaspoon coconut extract (recipes typically call for vanilla extract but I like the unique flavor that coconut creates)
1 tablespoon salted butter
8 slices of potato bread (or whichever bread you prefer)
Directions:
To Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Stir in cream and pecans. Reduce heat to low.
Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, coconut extract, and orange juice.
Heat a skillet over medium heat. Melt 1 tablespoon salted butter in skillet, tipping pan to coat. Dip bread, 1 piece at a time, into egg batter, coating both sides. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tablespoon butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.
Transfer French toast to plates, top with some of warm toffee sauce, pecans, and bananas.
*Sauce keeps up to 2 days, covered and chilled (reheat in a microwave). Drizzle over icecream or fruit!
Enjoy :)

Cheers!
-Bay