Fruit Pocket French Toast

Fruit Pocket French Toast
Fruit Pocket French Toast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Can be made the night before.

  • 1/2

    C butter

  • 1/2

    C maple syrup

  • 1

    C chopped pecans

  • 12

    slices of brioche bread

  • 1/2

    C butter softened

  • 2

    C canned or fresh fruit

  • 8

    beaten eggs

  • 3/4

    C sugar

  • 2

    t cinnamon

  • 2

    C heavy cream

  • 2

    t vanilla

  • 1/2

    C melted butter

  • powdered sugar

Directions

Leave one stick of butter on counter to soften. Drain fruit if using canned. Heat second stick of butter, brown sugar and maple syrup. Spray a 9 x 12 cake pan with Pam and pour syrup mixture in the bottom. Sprinkle with pecans. Lay out 12 slices of bread. Spread butter on one slice of bread. Top with fruit cut in thin slices. Berries or pineapple can be crushed. Spread butter on second slice. Make sandwich and cut in half. Put in pan. Press with spatula. Squish bread. Beat eggs, sugar, cinnamon. Add cream and vanilla. Pour over bread in pan. Cover pan with foil. Let rest for a minimum of 20 minutes. Melt third stick of butter. Drizzle on top. Bake uncovered at 350 degrees for 45 minutes. Sprinkle with powdered sugar.

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