Monday, August 5, 2013

Stuffed Pecan Pie French Toast Recipe!

Makes 8 slices of french toast

Pecan Mixture

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup chopped pecans


1 loaf pepperidge farm cinnamon-swirl bread


1 cup milk
2 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
confectioners' sugar


1 PREHEAT oven to 350°F.
2 HEAT butter and brown sugar to a boil in small saucepan over medium heat. Remove from heat and stir in pecans. Set aside.
3 GREASE a baking sheet with butter. Place the bread slices on the baking sheet. Bake for 5 minute Or until lightly toasted. Remove from sheet and set aside.
4 BEAT milk, eggs, granulated sugar and vanilla in medium bowl. Dip 8 slices toast into the batter and place on baking sheet. Spread a heaping tablespoons Of the pecan mixture onto each. Dip remaining slices toast into batter and place over nut filling to form a sandwich.
5 BAKE for 20 minute Or until hot. Sift confectioners' sugar over toast. Serve immediately.


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