National Pecan Pie Day!

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

Stuffed Pecan Pie French Toast

Ingredients

Pecan Mixture

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

Toast

• 1 loaf pepperidge farm cinnamon-swirl bread

Batter

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

Directions

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