• 3 Cup Vanilla Coke
  • 3 pinches of salt, divided use
  • 1.5 Tablespoon butter, unsalted, divided use
  • 16 pecan halves
  • 2 Teaspoon sugar
  • 1 Pinch salt
  • 1 egg, large, whole
  • 3 egg whites, large
  • .25 Cup skim mik
  • .5 Teaspoon cinnamon (optional)
  • 1 Loaf egg bread (challah), about 1 pound, sliced to (8) - 1/2" slices
  • 1 Tablespoon Fat-free non-stick cooking spray, as needed


  • Total Time: 55 min
  • Prep Time: 10 min
  • Cook Time: 45 min
  1. Place soda in a saucepan over medium-high heat and reduce to a little more than 1/2 cup, about 25-30 minutes. While simmering add a pinch of salt and whisk in 1/2-tablespoon butter. Simmer for 2-3 additional minutes, whisking occasionally until syrup is reduced to 1/2 cup. Remove from heat and hold syrup at room temperature. The syrup should be made just before serving, without extended holding. Place a small non-stick skillet over medium heat. Add pecans and stir or toss until pecans begin to brown, about 5 minutes. Remove pan from heat, add 1 tablespoon butter and stir or toss to coat pecans. Return pan to heat and sprinkle pecans with sugar and 1 pinch of salt. Stir or toss while cooking until a light caramel forms about 2-4 minutes. Turn pecans onto a sheet pan lightly coated with cooking spray. Cool and break apart, if necessary. In a mixing bowl whisk together eggs, skim milk, a pinch of salt and cinnamon, if using. Set aside. Place a large non-stick skillet over medium heat and coat lightly with cooking spray. Dip bread in egg mixture until coated on both sides; drain excess. Cook to light golden brown on first side, about 2-3 minutes. Flip and cook second side. Remove and hold warm. Repeat with remaining sliced bread. Serve French toast with syrup and candied pecans.

Makes 4 servings

Nutritional Analysis: 
Serving size: 2 slices French Toast, 2 tablespoons syrup, 4 candied pecan halves
Cal: 432
Protein: 13g
Fat: 14g
Carb: 65g
Sodium: 556mg
Chol: 103mg
Sugar: 27g