Tuesday, January 12, 2010

French Toast: With Cinnamon Candied Pecans

OK, so i took a long break for the HOLIDAYS-  i'm very sorry. I hope your holidays were nice, and Happy New Year too!

so, here is the how to and recipe for:

French Toast with Candied Pecans

    yay! This is a recipe i make frequently. i just love it- it is a quick and easy treat, and the best thing to do with all that fresh bread you got the other day that ain't so fresh anymore. This recipe works well with any hearty bread you happen to have around. Good hearty breakfast, pretty easy. i hope you try this recipe soon! Candied Pecans are FAB on top of French Toast!

Serves 2

For Candied Pecans:

about 3/4 cup whole pecans
1 tbs butter
1 tbs Sugar
1/2 tsp cinnamon

for French Toast:
4 Slices of hearty bread about 3/4" thick or so
1 egg
2 tbs heavy cream
1/2 tsp cinnamon
1 tbs butter

Melt butter. stir in sugar and cinnamon. add nuts. toss to coat. spread on a small baking sheet lined with parchment or foil. (i used a toaster oven) bake for about 10 minutes, keeping a close watch, so as not to burn. cool, separate if needed. set aside. Slice bread. set aside. crack egg into a bowl and whisk well. add cream and cinnamon. whisk until very foamy, at least one minute. pour batter onto a shallow plate. set bread slices in to soak for 3 minutes. flip bread over and soak another minute or so. You should soak your bread longer if it is really thick or really stale. Melt butter on a skillet over medium heat until foamy. spread evenly over surface of the pan. Add a few slices of batter soaked bread. cook on medium/low for about 8 minutes. flip and cook other side, till brown, about five minutes. Serve french toast topped with pecans and maple syrup. you can also try cinnamon whipped cream or warmed apple sauce.


NEXT POST: Breakfst Potatoes!

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