Ingredients
The following ingredients have 4 Servings
- 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
- 3/4 cup packed light brown sugar
- 1/2 cup pecan halves, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 8 eggs
- 1 cup milk
- Powdered sugar and maple syrup, for serving (optional)
- 1 cup apple butter
- 1 pinch salt
Instruction
- Heat oven to 350°F. Lightly grease a baking sheet with cooking spray.
- Place French bread onto baking sheet. Cut 4 to 5 half-inch-deep slits in the top of each loaf.
- Bake loaves 30 minutes until golden brown. Cool 10 minutes before slicing.
- Melt butter in a large cast-iron skillet over medium heat. Remove from heat; sprinkle brown sugar in the skillet.
- Slice French bread loaves into 1-inch slices. Spread a generous tablespoon of apple butter onto a slice; top with another slice of bread to make a sandwich. Repeat with remaining slices.
- Arrange sandwiches slices of bread evenly on top of butter-brown sugar mixture in skillet.
- In a large bowl, whisk eggs, milk, vanilla, cinnamon, ginger and salt. Pour batter over bread in skillet. Sprinkle with chopped pecans.
- Bake (with oven still on at 350°F) for 30 to 40 minutes until egg mixture is baked through and tops of bread slices are a deep golden brown.
- Serve with powdered sugar and maple syrup for topping, if desired.
- Adapted from The Girl Who Ate Everythings Overnight French Toast recipe.
