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Chef Lou’s Eggnog Pecan French Toast with Apple Syrup



Posted on December 31, 2013 at 7:21 AM

For Apple Syrup
Combine in medium pan on stove top:
1 cup sugar, 2 cups apple juice, 1 tsp cinnamon, 2 tbsp corn starch. Heat on med-low, stirring frequently until thickened. When thick, add two tbsp of butter. Stir until melted. This mixture can be held on warm while you prepare the French toast.

For French Toast
Combine in large bowl:
4 eggs, 1-1/2 cups eggnog, ½ tsp cinnamon, 1 tsp vanilla. Mix well.
·    12 Slices French bread stale
·    1 cup cream cheese softened, mixed with ¼ cup eggnog and 1 teaspoon cinnamon
·    ½ cup chopped pecans
·    Butter, as needed, for cooking
Spread a thin layer of cream cheese on each slice of bread, then place together like a sandwich.
Heat skillet. Add a little butter to melt in the skillet.
Dip the sandwiches in egg mixture; fry in hot skillet until slightly brown on one side. Before flipping, sprinkle 1-2 tablespoons pecans on sandwich, then flip to the other side. Prepare all bread sandwiches this way.
To serve: Place one or two stuffed toasts(pecan side up) onto the guest’s plate. Ladle warm syrup onto the toast. Sprinkle grated lemon peel across the top and add a squirt of whipped cream, if desired.