Check out the new blog design! I am super psyched. After 7 years (gasp!), it was time for an aesthetic update. After all, even my own style has changed over time (mostly increasingly ceasing to care about what is supposed to be in style because I am not going to wear high-wasted jeans and crop tops ever, thank you very much).
To celebrate, here is an absurdly festive, uncharacteristically decadent, absolutely divine recipe that you should make immediately for your next meal, regardless of the time of day.
French Toast with Pecan Pie Syrup
Pecan Pie Syrup
1/2 cup butter
1 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla
2 cups chopped pecans
~ Stir the butter, brown sugar, maple syrup, and vanilla together in a saucepan over medium heat until dissolved.
~ Add the pecans, bring to a boil, and stir continuously for 5 minutes, then remove from the heat.
~ The syrup may crystalize as it cools, and definitely will do so if you store leftovers in the fridge, but you can reheat it simply in the microwave or on the stovetop over low heat.
French Toast
6 eggs
1 cup plain soymilk or almond milk
1 tsp vanilla
6 to 8 large slices raisin challah or other raisin bread
~ In a large baking pan, whisk together the eggs, milk, and vanilla.
~ Cut the bread slices in half, add to the egg mixture, and turn to coat. Let the bread stand for 1 minute to soak up the egg mixture.
~ Place a large skillet over medium high heat, and coat with cooking spray.
~ Remove the bread from the egg mixture and place in the skillet, and cook for two minutes on each side, until golden brown.
~ Serve warm, topped with pecan pie syrup! :-)
I love the new blog design! And the French toast looks great! I am extra hungry now too because I flew to the US yesterday from Japan so I am all messed up from the time zones changes. I hope all is well with you!
ReplyDeleteMelinda, it's so wonderful hearing from you! :-) I hope you are well also! Excited to catch up on your adventures! :-)
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