Pumpkin French Toast With Apple Cider Syrup and Spiced Pecans
- Ready In:
- 1hr 36mins
- Ingredients:
- 28
- Serves:
-
4
ingredients
-
Syrup
- 59.14 ml sugar
- 29.58 ml cornstarch
- 1.23 ml cinnamon
- 1.23 ml ground nutmeg
- 473.18 ml apple cider or 473.18 ml apple juice
- 29.58 ml lemon juice
- 59.14 ml unsalted butter
-
Pecans
- 1 egg white
- 118.29 ml sugar
- 4.92 ml kosher salt
- 1.23 ml ground cloves
- 1.23 ml ground allspice
- 1.23 ml cinnamon
- 1.23 ml chili powder
- 1.23 ml red pepper flakes
- 946.36 ml raw pecan halves
-
French Toast
- 236.59 ml milk
- 118.29 ml half-and-half
- 3 eggs
- 118.29 ml canned pumpkin (solid pack)
- 59.14 ml brown sugar
- 4.92 ml vanilla
- 0 ground ginger
- 1.23 ml ground nutmeg
- 4.92 ml cinnamon
- 0.25 ml salt
- 1 loaf challah or 0 brioche bread, sliced thickly
-
Garnish
- 0 powdered sugar
directions
- Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving.
- Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container.
- Prepare Toast: Combine all ingredients (except the bread) and mix well.
- Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook.
- Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
- Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary.
- *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
- When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.