Harvest Toast
By: Blanche Yih
Published: Monday, November 30, 2009 - 1:12pm

Ingredients




12 slices of Nature's Pride bread (works great with both the Hearty and Soft Breads)
6 large eggs
1 1/2 cups whole milk
Juice and zest of 1 medium-sized orange, (about 1/4 cup)
2 tablespoons pure vanilla extract
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg 
Pinch of salt
6 tablespoons unsalted butter - for searing toasts
1/2 cup whole pecans
Pumpkin-Spiced Butter
To serve:
Dried Cranberries
Pure maple syrup
Powdered sugar
Ginger ice cream

Preparation

1 Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside 2 Spread a thin layer of Pumpkin Spiced Butter between 2 slices of bread to form 6 sandwiches 3 Place sandwiches in a shallow baking dish large enough to hold in a single layer. Pour egg mixture over sandwiches and allow them to marinate until they are soaked through 4 Preheat oven to 400 degrees 5 Heat 2 tablespoons butter in a skillet over medium heat. Fry 2 sandwiches at a time until golden brown, 2 to 3 minutes per side. Transfer to a foiled baking sheet large enough to hold all sandwiches in a single layer. Wipe skillet, and repeat with remaining butter and sandwiches 6 Evenly spread the remaining Pumpkin Spiced Butter over the 6 sandwiches. Sprinkle with whole pecans and place it in the 400 degrees oven for 3-5 minutes or until the butter turns golden brown and crispy 7 Serve the toasts with a generous sprinkling of dried cranberries, drizzle with pure maple syrup and dust with powdered sugar for an elegant finish. This toast is also delightful with a scoop of ginger ice cream as an after dinner treat.

About


http://lafleuraucacao.blogspot.com/2009/10/une-recette-deux-plaisirs-delectables.html