Tuesday, July 12, 2011

National Pecan Pie Day!

I love Pecan Pie, but I also like this little twist.

Stuffed Pecan Pie 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.
BAKE for 20 minute Or until hot. Sift confectioners' sugar over toast. Serve immediately

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