Pumpkin French Toast With Apple Cider Syrup and Spiced Pecans

After watching Carla Hall make this on the TV show The Chew on ABC, I knew my family would love it! After several attempts to share the recipe from their web-site unsuccessfully, I am posting it here for safe keeping. Make the pecans ahead (note, they are addictive) and the syrup the day before. Don't be scared of the ingredients, it is a super easy recipe to make and the tastes are so worth every bit of effort! Cook time does not include the cooking time of the pecans or syrup.

• Ready In: 1 hr 36 mins
• Serves: 4

Ingredients

• Syrup

• 1⁄4 cup sugar
• 2  tablespoons cornstarch
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2  cups apple cider or 2  cups  apple juice
• 2  tablespoons lemon juice
• 1⁄4 cup unsalted butter

• Pecans

• 1  egg white
• 1⁄2 cup sugar
• 1  teaspoon kosher salt
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon red pepper flakes
• 4  cups  raw pecan halves

• French Toast

• 1  cup milk
• 1⁄2 cup half-and-half
• 3  eggs
• 1⁄2 cup canned pumpkin (solid pack)
• 1⁄4 cup brown sugar
• 1  teaspoon vanilla
• 1⁄4 ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon cinnamon
• 1  pinch salt
• 1  loaf  challah or   brioche bread, sliced thickly

• Garnish

•  powdered sugar

Directions

1. 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.
2. 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.
3. Prepare Toast: Combine all ingredients (except the bread) and mix well.
4. 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.
5. Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
6. 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.
7. *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
8. When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.