Tastebud Tuesday: Pecan Pie French Toast

Photo credit: Always With Butter

The humble pecan pie is a favourite in my family. Whipped up for birthdays and christmases, it's the first 'sweet' that springs to mind when that special day's menu is being planned. So I was delighted to stumble upon this recipe for Pecan Pie French Toast on favourite food blog, Always With Butter. Any recipe that takes a classic dessert and turns it into a breakfast option gets my vote. These tiramisu pancakes are another fav of the sort. But careful, both recipes are highly decadent!

Filling

1 stick butter
1 cup brown sugar
1/2 cup light corn syrup
1 tsp vanilla
2 cups pecans, chopped
2 eggs, beaten

Toast

8 slices of french bread
3 eggs
2 cups milk
1/2 tsp salt
1 tsp vanilla
1 tbsp sugar
Icing sugar to dust

Method

1. Filling - In a large saucepan over med/high heat, combine butter, sugar and syrup. Bring to the boil. Stir frequently at a boil for 5 minutes. Remove from heat, stir in pecans and vanilla. Let cool completely. Stir in the eggs. Return to heat and let boil for 2-5 minutes until thickened. Let cool.

2. Toast - Heat a skillet, coated with butter or spray to medi/high. Whisk eggs, milk, vanilla, salt and sugar. Soak each slice of bread for 30 seconds. Cook each side until golden brown, 2-4 minutes.

3. Spread the filling evenly on 4 of the bread slices. Top with the other slice of bread. Place on a baking tray and bake for 10-12 minutes at 200 degrees Celsius. Let cool slightly and serve with a dust of icing sugar.