Stuffed Pecan Pie French Toast |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A heavenly mixture of butter, brown sugar and pecans is sandwiched in Pepperidge Farm® Cinnamon Swirl Bread, dipped in a custard and baked for a sweet breakfast treat. Ingredients:
1 stick butter |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1 loaf (16 oz.) pepperidge farm® cinnamon swirl bread |
1 cup milk |
2 eggs |
1 cup granulated sugar |
2 tsp. vanilla extract |
confectioners' sugar |
directions |
preheat oven to 350°f. |
heat butter and brown sugar to a boil in small saucepan over medium heat. remove from heat and stir in pecans. set aside. |
grease a baking sheet with butter. place the bread slices on the baking sheet. bake for 5 min. or until lightly toasted. remove from sheet and set aside. |
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 tbsp. of the pecan mixture onto each. dip remaining slices toast into batter and place over nut filling to form a sandwich. |
bake for 20 min. or until hot. sift confectioners' sugar over toast. serve immediately. |
Directions:
1. PREHEAT oven to 350°F.
2. HEAT butter and brown sugar to a boil in small saucepan over medium heat
3. Remove from heat and stir in pecans. Set aside.
4. GREASE a baking sheet with butter.
5. Place the bread slices on the baking sheet. Bake for 5 min. or until lightly toasted.
6. Remove from sheet and set aside.
7. BEAT milk, eggs, granulated sugar and vanilla in medium bowl.
8. Dip 8 slices toast into the batter and place on baking sheet. Spread a heaping tbsp. of the pecan mixture onto each.
9. Dip remaining slices toast into batter and place over nut filling to form a sandwich.
10. BAKE for 20 min. or until hot. Sift confectioners' sugar over toast. Serve immediately.
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