Pumpkin French Toast With Apple Cider Syrup And Spiced Pecans

Total Time: 1 hr 36 mins Preparation Time: 1 hr 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups apple cider or 2 cups apple juice
• 2 tablespoons lemon juice
• 1/4 cup unsalted butter
• 1 egg
• 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 cups raw pecan halves
• 1 cup milk
• 1/2 cup half-and-half
• 3 eggs
• 1/2 cup canned pumpkin (solid pack)
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1/4 ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 loaf challah or brioche bread, sliced thickly
• powdered sugar

Recipe

• 1 prepare syrup: combine sugar, cornstarch, cinnamon and nutmeg in saucepan. pour in apple and lemon juices. cook and stir constantly until thickened. allow to come to a boil, and boil for 1 minute continue to stir constantly. remove from heat and stir in butter. serve warm. *this can be made ahead and warmed in the microwave or stove top prior to serving.
• 2 prepare pecans: preheat oven to 250f. line a baking sheet with silpat or parchment paper. combine salt and spices. set aside. in a stainless bowl, beat egg until frothy. slowly whisk in the spices. toss egg mixture with pecans. spread the pecans on prepared baking sheet.in a single layer. bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. allow nuts to cool and dry out. store in air-tight container.
• 3 prepare toast: combine all ingredients (except the bread) and mix well.
• 4 option 1) the night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). store in refrigerator until ready to cook.
• 5 option 2) dip bread and allow to soak 2 minutes then fry in skillet.
• 6 frying the toast: heat 2 tbs butter with 2 tbs oil in large nonstick skillet over medium-high heat. place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. turn and cook 2-3 minutes longer or until golden. wipe the pan out with paper towel and repeat as necessary.
• 7 *note: i omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
• 8 when ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.