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Pecan Pie French Toast: a delicious way to feel perfectly fine with eating pie for breakfast.
Preheat oven to 400F.
Make the filling: In a large sauce pan over medium high heat, combine butter, brown sugar, and corn syrup. Bring to a boil, stirring frequently and allow to boil for about 3-5 minutes. Remove from heat, stir in the pecans and vanilla. Set aside and allow to cool to about room temperature.
For the toast:
In a large bowl, combine the 3 eggs, milk, 1 teaspoon of vanilla, salt, and sugar and whisk to combine.
One at a time, soak each slice of bread in the egg mixture for about 30 seconds.
Heat a skillet or pan over medium-high heat and coat it with non-stick cooking spray. Add the soaked bread to the hot pan. Cook bread on each side for about 2-4 minutes or until golden brown.
Transfer the toast to a baking sheet that has been sprayed with non stick cooking spray (slices will eventually be stacked, two slices high, so you only need a baking sheet that is big enough for 4 slices.)
Repeat the cooking process for all slices.
In a small bowl, beat the 2 eggs until combined. Add the beaten eggs to your cooled pecan mixture and stir until well combined (if the pecan mixture is too hot, you will make scrambled eggs, so make sure it’s room temperature). Return the sauce to medium heat heat and allow to boil, stirring frequently. Cook it for 2-5 minutes or until thickened. Then remove from heat and allow to cool a bit.
Onto one slice of toast, add about 2-4 Tablespoons of the pecan mixture to the center. Top with another slice of toast. Repeat until you have 4 “sandwiches ” of pecan pie stuffed French toast on your baking sheet.
Bake in a 400 degree F oven for 10-12 minutes.
Add to a plate and top each serving with 2-4 Tablespoons of the remaining pecan mixture.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!