Stuffed Pecan Pie French Toast

Serves: 8

A heavenly mixture of butter, brown sugar and pecans is sandwiched in cinnamon swirl bread, dipped in a custard and baked for a sweet breakfast treat.

1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 (16 ounce) loaf Pepperidge Farm® Cinnamon Swirl Bread
1 cup milk
2 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
Confectioners' sugar

Heat the oven to 350 degrees F.

Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans.

Grease a baking sheet with the butter. Place the bread slices onto the baking sheet. Bake for 5 minutes or until the bread slices are lightly toasted.

Beat the milk, eggs, granulated sugar and vanilla in a medium bowl with a fork or whisk. Dip 8 bread slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.

Bake for 20 minutes or until the sandwiches are golden. Sprinkle with the confectioners' sugar.

Tip: When cooking a sugar mixture on top of the stove, use a heavy-bottom saucepan. The thicker the bottom, the less readily the sugar will burn.