Stuffed Pecan Pie French Toast

Imagine filling the kitchen with wonderful aromas when you make this heavenly mixture of butter, brown sugar and pecans, sandwiched in cinnamon swirl bread, dipped in a custard and baked to make a mouthwatering breakfast treat.

At a glance

Prep

15 min.

Total

40 min.

Serves

Bake: 25 min.

Made With

Pepperidge Farm® Cinnamon Swirl Bread

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Ingredients & Instructions
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Notes

What You'll Need

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
2 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
Confectioners' sugar

How to Make It

1
Heat the oven to 350°F.
2
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.
3
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.
4
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.
5
Bake for 20 minutes or until the sandwiches are lightly browned. Sprinkle with the confectioners' sugar.