Stuffed Pecan Pie French Toast
Imagine filling the kitchen with wonderful aromas when you make this heavenly mixture of butter, brown sugar and pecans, sandwiched in cinnamon swirl bread, dipped in a custard and baked to make a mouthwatering breakfast treat.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 16 slices cinnamon swirl bread
- 2 large eggs
- 1 cup milk
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 teaspoon confectioners' sugar
Instructions
- Preheat oven to 350°F.
- Heat the butter and brown sugar in a 1-quart saucepan over medium heat. Bring to a boil, remove from the heat and stir in pecans.
- Lightly grease a baking sheet with additional butter. Place bread onto baking sheet. Bake 5 minutes, or until bread is lightly toasted on both sides.
- Beat eggs, milk, granulated sugar and vanilla extract in a medium bowl with a fork or whisk.
- Dip 8 bread slices into the milk mixture, one at a time, and place on a baking sheet. Spread about 1 Tbsp. pecan mixture onto each bread slice. Dip the remaining bread slices into the milk mixture, one at a time, and place over the pecan mixture to form sandwiches.
- Bake 20 minutes, or until the sandwiches are lightly browned. Sprinkle with confectioners' sugar.
When cooking a sugar mixture on top of the stove, use a heavy-bottomed saucepan. The thicker the bottom, the less readily the sugar will burn.
