Pecan French Toast

As my husband and I walked through the woods this morning observing how magnificent the fall colors are becoming, we came across a pecan orchard. We gathered as many as our pockets would hold and brought them back to our kitchen where we shelled and cleaned the autumn treasures. I had recently seen a photo and recipe for Pecan French Toast but y'all know I can't leave anything alone...much less a story I just made up about walking through the woods. Are you kidding me? Do you really think in downtown nowhere, we can find a pecan orchard? The trees around here are lovely just the same so I took the picture from our estate.

Not that it ever has to be a cold, crisp morning to enjoy French Toast, we definitely used it as an excuse to tweak the average Americanized version. Easy and oh-so-scrumptious!

Pecan French Toast

(for 4 pieces of toast)

4 slices of bread--white, wheat, French or Texan

2 eggs

1/3 c milk

1/8 c orange juice

1/2-1 tsp cinnamon

1/2 tsp vanilla extract or 1/2 vanilla bean scrapings

1/2 c chopped pecan pieces

Over low heat in a small skillet, roast pecans for approximately 5 minutes--shaking pan often. Remove from heat when fragrant.

If you are a bacon lover, fry the bacon--especially crispy with two slices you will crumble and use later. Fry more if you cheat and eat as you cook.

In skillet or griddle, place 1 TBSP butter and 1 TBSP vegetable oil or if your cholesterol doesn't matter and you don't care if your butt is the size of a heifer, add the butter to the bacon grease. Bring to medium heat.

Whisk eggs, milk, oj, cinnamon and vanilla until well beaten. Add bread, coat both sides and place in hot skillet. Fry until crispy on both sides. Place on warmed plate.

To serve, top French toast with slice of butter, warmed syrup (low calorie/low sugar if it makes you feel less guilty), crumbled bacon if you're not vegetarian, 1/4 c of toasted pecans and close your eyes--smile--be grateful the election is almost over.

Bon appétit!