Finely Chop the pecans, a mini food processor works well, and place in a shallow bowl.
Add the eggs and milk in a shallow bowl and whisk together. Add the brown sugar, vanilla, and cinnamon and whisk until well mixed.
Heat skillet over medium heat. Melt a tablespoon of butter for each batch of French toast.
Dip slices of bread into the egg mixture one at a time. Let the excess egg mixture drip off.
Place the egg coated bread into the chopped pecans. Press light until the pecans have coated the bread. Turn the bread over and repeat.
Place the bread into the heated skillet and cook until the edges of the French toast is crisp and the toast is lightly browned. Flip and repeat.
Make sure not to overcrowd the pan with French toast, so it cooks evenly.