Pecan Pie French Toast Roll Delish
Over the holidays, I cooked for my whole family and went on a carb bender got super creative with breakfast on Christmas morning. I decided to put a spin on Paula Deen’s french toast casserole which personally, I found rather mediocre when I made it a while back. As in, BLAH. MEH. WHATEV.
Then I saw leftover pecan pie ingredients in my Mom’s pantry…..Now we’re onto something. Grab your Spanx. This ain’t low carb or low calorie, baby!
Using a big loaf of french bread, I split the loaf down the middle and soaked it in an egg/egg nog/spice mixture overnight. The next morning, I drained the excess liquid and baked it with a layer of pecan pie yummyness on top. Pretty awesome for a french toast experiment. My fam was stoked! Meet the love child of French Toast and Pecan Pie…
Ingredients
- 1 large loaf of french bread or ciabatta bread
- 8 eggs
- 1 cup eggnog or milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 stick butter
- 1/4 cup flour
- 2/3 cup packed brown sugar
- 1/2 cup corn syrup
- 2 eggs
- 1/2 tsp vanilla
- 2 cups toasted pecan pieces
Instructions
- Cut a slit in loaf of bread and put in a casserole dish.
- Whisk together eggs, eggnog or milk and spices. Pour over bread and cover with foil. Let soak in fridge overnight.
- In the morning, drain the excess liquid out of the pan.
- Melt butter in sauce pan on medium heat and add flour. Stir to thicken for a minute. Add corn syrup, eggs, sugar and vanilla. Mix to combine. Stir thickened caramel on top of bread and sprinkle toasted pecan pieces on top.
- Bake at 350 degrees for 30-35 minutes until golden.
Check out the delish goo that you can scrape up from the pan. OMG.
Gooey, pecan pie yum.
Oh, and drizzle some maple syrup on and bite into that crunchy, gooey heaven. It’s like Christmas in your mouth.
0
0
0