Polenta Bread French Toast with Brown Sugar Pecans
Polenta bread made of orange corn flour, dipped in eggs, milk, cinnamon and cardamom, and topped 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.
