PUMPKIN FRENCH TOAST WITH APPLE CIDER SYRUP AND SPICED PECANS

Pumpkin French Toast With Apple Cider Syrup and Spiced Pecans image

After watching Carla Hall make this on the TV show The Chew on ABC, I knew my family would love it! After several attempts to share the recipe from their web-site unsuccessfully, I am posting it here for safe keeping. Make the pecans ahead (note, they are addictive) and the syrup the day before. Don't be scared of the ingredients, it is a super easy recipe to make and the tastes are so worth every bit of effort! Cook time does not include the cooking time of the pecans or syrup.

Provided by CindiJ

Time 1h36m

Yield 4 serving(s)

Number Of Ingredients 28

Ingredients

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 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 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

Steps:

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.
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 white 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.
Prepare Toast: Combine all ingredients (except the bread) and mix well.
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.
Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
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.
*Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.

Nutrition Facts : Calories 1478, Fat 99.2, SaturatedFat 20.1, Cholesterol 247.7, Sodium 1152.3, Carbohydrate 131.9, Fiber 13.8, Sugar 58.4, Protein 29