1/4 Cup Sugar 2 tablespoon Cornstarch 1/4 teaspoon Cinnamon 1/4 teaspoon Ground Nutmeg 2 cup Apple Cider or Apple Juice 2 tablespoon Lemon Juice 1/4 cup Butter
Prepare syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 minutes and continue to stir. Remove from heat and stir in butter. Serve warm over French toast.
1 cup Milk 1/2 cup Half and Half 3 Eggs 1/2 cup Canned Pumpkin 1/4 cup Brown Sugar 1 teaspoon Vanilla 1/4 teaspoon Ground Ginger 1/4 Tspn Ground Nutmeg 1 teaspoon Cinnamon Pinch Salt Powdered Sugar
Prepare mix: Combine all ingredients (except bread), and mix well.
1 Loaf Challah or Brioche thick-sliced and day-old (punch out in rounds)
Soak bread: The night before, or 6 hours before, dip the bread slices in the milk mixture (one at a time) and place the bread in a glass baking dish. Continue until all the bread has been dipped. Store in fridge.
1/4 cup Vegetable Oil 4 tablespoon Unsalted Butter (cut into tablespoons)
Cooking it up: Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large nonstick pan over medium-high heat or use nonstick cooking spray. Place bread slices in the pan and cook until golden on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil, and bread.
When ready to serve top french toast with spiced pecans, syrup and powdered sugar.
Powdered Sugar for dusting
For Spiced Pecans: Preheat oven to 250. Line a baking sheet with silpat or parchment paper.
1 Egg White 1/2 cup Sugar 1 teaspoon Kosher Salt 1/4 teaspoon Ground Cloves 1/4 teaspoon Ground Allspice 1/4 teaspoon Cinnamon 1/4 teaspoon Chili Powder 1/4 teaspoon Red Pepper Flakes 4 cup Raw Pecan Halves
Combine the salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread on prepared baking sheet in a single layer. Bake for 35 to 40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out.