Sunny Anderson's Pumpkin Pecan Pie French Toast!
This is a great treat for a family brunch or holiday party. Remember Bethenny's recipe renovation how-to tips to swap out ingredients and make this indulgence a little healthier.
For the batter:
4 eggs or egg whites
1/2 cup whole milk or any milk you prefer (almond, soy, coconut milk)
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
For the coating:
3 cups cornflakes, crushed or any cereal you have
1 1/2 cups finely chopped pecans
For the French Toast:
8 slices stale Texas toast or whole wheat toast
2 tablespoons unsalted butter, plus more for frying
2 tablespoons vegetable oil
For the syrup:
2 tablespoons unsalted butter
1/4 cup butterscotch liqueur
1/4 cup pecan liqueur
1 cup grade A maple syrup
Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree and sugars.
Mix the coating. In another shallow dish, combine the cereal, pecans and a pinch of salt.
Dredge the bread. Place bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5-7 minutes per batch.
Serve warm with the butterscotch syrup. Syrup can be refrigerated in an airtight container for up to 1 month.