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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cinnamon	1/4	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
apple cider	2	cups		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
egg white	1			17.16	0.2409	3.597	0.0561
sugar	1/2	cup		201.495	50.398999999999994	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
cinnamon	1/4	teaspoon		-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
red pepper flake	1/4	teaspoon		-	-	-	-
pecan half	4	cups	raw	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
half	1/2	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
pumpkin	1/2	cup	canned	2.475	0.5412	0.17	0.0116
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
ginger	1/4		ground	0.4	0.0888	0.0091	0.0038
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
cinnamon	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-
challah	1	loaf	sliced	-	-	-	-
sugar			powdered	-	-	-	-

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