Hi: I was on KGAN/FOX 28 this morning with Jason
and Joy and Justin hovering in the background . . .
Here’s the recipe I demonstrated. It’s perfect for
your Easter Brunch.
Caramel-Pecan French Toast
3 large eggs
1/3 cup milk
1/3 cup heavy whipping cream or half-and-half
1 teaspoon pure vanilla extract
12 slices cinnamon raisin bread
2/3 to 3/4 cup honey-nut cream cheese, softened
½ to 2/3 cup lightly toasted, chopped pecans
1/3 cup melted butter
1/3 cup light brown sugar
1/4 cup clover honey
Preheat oven to 350° F. In medium mixing bowl, whisk together eggs, milk, cream and vanilla; set aside. Spread cream cheese on half of bread slices. Top with remaining bread slices to make a “sandwich.” Dip in the egg mixture; turning to coat all sides. Place in one baking dish (approx.13x9x2-inch each) coated with cooking spray. Sprinkle pecans over each “sandwich.” Meanwhile, in a 2-cup glass measure, whisk together butter, brown sugar and honey. Drizzle over top of bread. Bake at 350° F. for 30 to 35 minutes or until golden brown. Makes 6 servings.
Serve with Peppered Bacon, Fresh Raspberries,
Blackberries and Green Grapes, Topped with
Coconut Yogurt and Passion Fruit Juice and
Coffee or Tea, too.