French toast made from polenta bread and topped with brown sugar toasted pecans. Soooo delish! We fell in love with polenta bread when we were in Vermont last summer! We stopped in at Red Hen Baking Co. to pick up rolls for a bicycle tour we were cooking for and when we got there, we discovered their polenta bread, plus a delicious lunch menu and we were hooked! Thank you Red Hen Baking! 🐓🍞❤️ This French toast is great with or without maple syrup, but heck, Vermont? You have to add the syrup, right?
When you make your Orange Corn Polenta Bread, be sure to double the recipe and make an extra loaf so you can enjoy this amazing French Toast! To make the topping, simply saute toasted pecan bits in a little bit of butter and brown sugar. Heat just until the butter melts, then stir in the brown sugar followed by the chopped, toasted pecans. These also make a great topping for ice cream or frozen yogurt, or even tossed into a salad with sliced pears or fresh grapes.
Polenta Bread French Toast with Brown Sugar Pecans
Ingredients
Polenta French Toast
- 8 slices polenta bread slices 3/4-inch thick
- 4 large eggs
- 1 cup milk
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 2-4 tbsp. butter for cooking French toast in
Brown Sugar Pecans
- 1 tbsp. butter
- 1 tbsp. light brown sugar
- 1 cup chopped, toasted pecans
Instructions
Polenta French Toast
- Heat a frying pan over medium heat. Add a bit of butter and melt. Repeat this process for each batch of French Toast.
- Mix eggs, milk, cinnamon and cardamom in a mixing bowl.
- Dip bread slices in egg mixture and place them into the heated pan lined with melted butter. Working in batches, cook over medium heat until nicely browned. Flip bread and repeat process for the other side.
- Serve hot with Brown Sugar’d Pecans and Pure Maple Syrup.
Brown Sugar Pecans
- Melt butter in a frying pan. Add brown sugar and stir until sugar starts to melt. Add chopped, toasted pecans and cook for about 3-5 minutes over low heat until pecans are well coated.
