Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREHEAT oven to 350°F. | 2. HEAT butter and brown sugar to a boil in small saucepan over medium heat. Remove from heat and stir in pecans. Set aside. | 3. GREASE a baking sheet with butter. Place the bread slices on the baking sheet. Bake for 5 minute Or until lightly toasted. Remove from sheet and set aside. | 4. BEAT milk, eggs, granulated sugar and vanilla in medium bowl. Dip 8 slices toast into the batter and place on baking sheet. Spread a heaping tablespoons Of the pecan mixture onto each. Dip remaining slices toast into batter and place over nut filling to form a sandwich. | 5. BAKE for 20 minute Or until hot. Sift confectioners' sugar over toast. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
pepperidge cinnamon swirl bread	1	loaf		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	2			143.0	0.72	12.56	9.51
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.