Perfect for a weekend brunch.
ingredients
ingredients
method
step-by-step directions

Carla Hall's Pumpkin French Toast with Apple Cider Syrup and Spiced Pecans

  • 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
  • 1/2 teaspoon Ground Nutmeg
  • 1 1/4 teaspoon Cinnamon
  • 1 Loaf Challah or Brioche thick-sliced and day-old (punch out in rounds)
  • 4 tablespoon Unsalted Butter (cut into tablespoons)
  • 1/4 cup Vegetable Oil
  • Pinch Salt
  • Powdered Sugar
  • 2 cup Apple Cider or Apple Juice
  • 1/4 cup Sugar
  • 1/4 cup Butter
  • 2 tablespoon Cornstarch
  • 2 tablespoon Lemon Juice
  • 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
  • Powdered Sugar for dusting
step-by-step directions
  • 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.
  • Prepare mix: Combine all ingredients (except bread), and mix well.
  • 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.
  • 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.
  • For Spiced Pecans: Preheat oven to 250. Line a baking sheet with silpat or parchment paper.
  • 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.
  • Store in an airtight container.
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