So if your feeling naughty this morning, you can make this super sweet and sinful pecan pie stuffed French toast. This stuff is loaded with nuts, butter and sugar and is so sweet, I couldn’t finish but one triangle, but now I will be sweet all day long…LOL!
1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices)
1 cup milk
1/2 cup granulated sugar
2 teaspoon vanilla extract
Note: I used (4) pieces of bread for two sandwiches, so I only used 1 egg and 1/2 cup of milk, but you can just adjust accordingly for the amount of servings that you are making.
Heat the oven to 350°F.
Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans. Lightly grease a baking sheet with additional butter. Place the bread slices onto the baking sheet. Bake for 5 minutes or until the bread slices are lightly toasted on both sides.
Beat the milk, eggs, granulated sugar and vanilla extract in a medium bowl with a fork or whisk. Dip 8 bread slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.
Bake for 20 minutes or until the sandwiches are lightly browned. Sprinkle with the confectioners’ sugar.
Happy sugar rush!