Sweet Potato Stuffed French Toast

1. 1

   Whisk together the 3 eggs, cream, vanilla and cinnamon. Set aside. Evenly spread 2 tablespoons of sweet potato butter on four pieces of bread, sprinkle 1 tablespoon of chopped pecans over the pumpkin butter spread. Place a piece of bread on top of each of the four pieces of bread, sandwiching in the pumpkin butter and the pecans.

2. 2

   Dredge the sandwiches one at a time in the egg mixture and place in a nonstick pan that you have on medium heat. Cook until golden brown on each side. Place on a plate and sprinkle with the powered sugar while still warm. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.