En­joy!

With this sim­ple-to-make break­fast recipe from Sunny An­der­son, it’s a cinch to start ev­ery­one’s hol­i­day on a sweet note

Woman's World - - Contents -

Pump­kin Pe­can Pie French Toast with But­ter­scotch Syrup

Spir­ited maple syrup makes it even more de­li­cious! 4 eggs 1⁄ cup milk

2 1⁄ cup pump­kin purée

2 2 tsp. pump­kin pie spice 1 Tbs. gran­u­lated sugar 1 Tbs. packed light brown sugar 3 cups corn­flakes, crushed 11⁄ cups finely chopped 2 pecans Kosher salt 8 slices stale Texas toast 4 Tbs. un­salted but­ter + ad­di­tional 1⁄ cup but­ter­scotch liqueur

4 1⁄ cup pe­can liqueur

4 1 cup grade-a maple syrup 2 Tbs. oil + ad­di­tional

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