I love breakfast. I love making breakfast. I love eating breakfast. Yes sometimes we have breakfast for dinner. I found this recipe in a parenting magazine (I think). I made it a few weeks back and LOVED it. I made a few without the pecan crust just in case my picky child decided she wasn’t having it. Which I’m glad I did because she wouldn’t eat them, so I gave her the plain ones. The only thing I would do differently next time (and there will be a next time) is I may try putting the pecans through the food processor a few times to get them even smaller in size. Other than that, this was an awesome breakfast. Serve it at a brunch by making them ahead of time and placing them in  fancy dish and leave them in the oven! I didn’t give exact measurements because this is where you have to really make it “your” dish.


Bread (I’ve used, whole wheat, I sometimes use thick bread, like I did here, and sometimes I use low cal/carb bread too.)
1 Egg
2 Egg Whites

Pecan Crusted FT (3)

What to do:

Chop up the pecans as small as you can (or process them) mix them well with the cinnamon and place in a bowl.

In a separate bowl add the egg and egg whites (again use your judgement depending on how many your serving)  I am usually making them for my daughter.

Cut the bread into sticks. Dip each stick in the egg mixture, press it into the pecan mix and fry them in a pan sprayed with cooking spray.

Pecan French Toast

Cook on each side. I always pour whatever I have left for eggs on top of my final pieces! YUMMY. Serve with your favorite fruit! Here we decided on raspberries since we had just picked them!

Pecan Crusted FT (2)