Sunday, November 27, 2011

Baked Pumpkin Pecan French Toast

I made this French Toast for Thanksgiving breakfast. What was so unusual about it was the bread. 
Red Hen Bakery makes the best Pumpkin Pecan bread and I topped it with syrup that had a dash of caramel in it. Was a perfect cure for my AM sugar craving.

I’ve tried a lot of different breads for French Toast and always find something unique to pair with the recipe. This recipe was topped with sugared pecans and of course, the great taste of the caramel maple syrup.
Baked Pumpkin Pecan French Toast
4 eggs
1/3 cup milk
1/4 cup brown sugar
1/4 teaspoon vanilla extract
1/2 (1 pound) loaf Red Hen Pumpkin Pecan Bread
1/3 cup butter, melted
1/2 cup chopped, sugared pecans
Mixture of 2/3 maple syrup and large Tablespoon caramel

In a large bowl, beat together eggs, milk, brown sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
When ready to cook, preheat oven to 350 degrees F (175 degrees C).
Coat a rimmed baking sheet, evenly with the melted butter. Arrange soaked bread slices in a single layer on pan.
Bake in preheated oven until golden, 15- 20 minutes. Flip and cook another 5-7 minutes. Top with syrup and sugared pecans.