Hi fellow foodies! I’m going to share another one of my recipe contest entries with you today. I’m super excited about this one because it was just sooooooo yummy! It’s not something you could eat everyday because you would get some serious love handles but it is fabulous!
I created this recipe for the American Pecan Council contest that ends today. I tried to go with a savory recipe first but this is the recipe that won me over. The concept of the contest was to create a recipe that had pecans in it and it could not be a pie. I guess they are tired of pecan pies. Not me, though; I could eat a piece of pecan pie everyday. I have a recipe that is for a chocolate bourbon pecan pie and it is heavenly. I’ll have to share that one with you all soon.
This recipe is for stuffed French toast. That description doesn’t do it justice. I used brown sugar and cinnamon bread with a cute little swirl in the middle. I turned it into French toast and created a filling composed of cream cheese and praline pecan bacon. As if that wasn’t enough, I created a toffee sauce and sprinkled more praline pecan bacon on top. Then, just to be super fancy, I added a dollop of whipped cream. I live in Texas and we have a saying, “go big or go home”. I definitely went big on this one and it payed off. The taste was phenomenal. Candied bacon and crunchy pecans compliment the warm cream cheese filling and brown sugar cinnamon toast. The toffee sauce just adds a nice flavor to the overall meal or should I say dessert? This was meant as a breakfast meal but I think it would be equally wonderful as a dessert. All I know is it’s really good.
8 slices brown sugar cinnamon bread or raisin cinnamon bread
2 large eggs
2/3 cup milk plus 3 tablespoons
1 teaspoon vanilla extract divided
1/4 teaspoon ground cinnamon
12 ounces hickory smoked bacon
1 cup light brown sugar divided
1/2 cup pecan pieces
5 tablespoons unsalted butter
1/2 teaspoon salt
1/4 cup powdered sugar
Heavy whipping cream (whipped) or whipped topping
1. Preheat oven to 350 degrees Fahrenheit.
2. Line an 11 x 7 baking sheet with parchment paper or non-stick foil.
3. Lay bacon strips close together in sheet and bake for 12 minutes. Drain grease off.
4. Mix 1/2 cup brown sugar with pecans and sprinkle on bacon. Bake for 10-12 minutes. Cool slightly and chop into 1/2 inch pieces.
5. Place a large frying pan on stove burner and heat on medium low heat.
6. In a medium bowl, whisk eggs, 2/3 cup milk, 1/2 teaspoon vanilla, and cinnamon.
7. In the frying pan, add either butter or non-stick spray. Dip each bread slice in egg mixture and fry in each side until slightly golden. About 2-3 minutes per side. Set aside.
8. In a small saucepan, combine butter, 1/2 cup brown sugar, salt, and 3 tablespoons milk. Heat on medium heat stirring constantly. Let it bubble for 1 minute and remove from heat. This is your toffee sauce.
9. In a small bowl, combine cream cheese with 1/2 of your pecan praline bacon pieces, powdered sugar, and 1/2 teaspoon vanilla. This is your filling.
10. To assemble: Place 1/4 of the filling between two French toast slices. Drizzle toffee sauce on top and sprinkle with pecan praline bacon pieces and top with whipped cream. Serve and enjoy!