Pecan Pie French Toast

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.

Enjoy.