Categories: Breakfast, Fall

Ingredients

• 1 teaspoon plus 1 tablespoon butter, divided
• 1/2 cup chopped pecans
• 2 eggs
• 1/2 cup refrigerated Southern butter pecan nondairy creamer
• 6 slices French bread (1 inch thick)
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon
• Maple syrup, optional

Directions

1. In a small skillet, melt 1 teaspoon butter over medium heat. Add pecans; cook and stir for 3 minutes or until toasted.

2. In a shallow bowl, whisk eggs and creamer. Dip both sides of each slice of bread in egg mixture. In a large skillet, melt remaining butter over medium heat. Cook bread for 2-3 minutes on each side or until golden brown. Sprinkle with pecans, confectioners’ sugar and cinnamon. Serve with maple syrup if desired. Yield: 3 servings.

Email to a friend | Print this recipe | Back