Gourmet Recipes from the Gruene Apple Bed
Cinnamon Pecan Stuffed French Toast
8-10 cups of French Bread cut
into 1 "cubes. Any combination of sweet breads/pastries may be used.
We like to use leftover cinnamon rolls.
1 (8 oz.) packages of cream
2 1/2 cups milk (light cream
or a combination)
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup pecans, whole or chopped
1/2 heavy cream for topping.
1/2 cup white sugar mixed with
1 teaspoon cinnamon
12-24 hours before serving:
Spray 9" X 13" X 2" with non stick baking
spray. Layer bread/pastry cubes in pan, sprinkle cubed cream cheese
and pecans on top of mixture. In a large bowl, beat eggs, sugar, milk,
vanilla and baking powder until well mixed. Pour over bread and cheese
mixture and refrigerate until ready to bake.
Preheat oven to 350°F.
Pour 1/2 cup heavy cream over mixture and sprinkle with sugar/cinnamon
mixture and bake for about 45 minutes or until a knife comes out clean.
We serve this with a praline sauce.
In heavy saucepan melt butter. Add
brown sugar and water. Cook until this mixture comes to a boil and cook
for about 5 minutes. Add sweetened condensed milk and bring to another