Pumpkin French Toast With Apple Cider Syrup and Spiced Pecans

Name: Pumpkin French Toast With Apple Cider Syrup and Spiced Pecans
Prep time: 1 h 30 min
Cook time: 6 min
Total time: 1 h 36 min
Yield: 4 serving(s)
Ingredients: 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; 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; 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; powdered sugar

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Recipe by CindiJ

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.

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READY IN: 1hr 36mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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