Pumpkin French Toast With Apple Cider Syrup And Spiced Pecans - cooking recipe

Ingredients

Syrup
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups apple cider or 2 cups apple juice
2 tablespoons lemon juice
1/4 cup unsalted butter
Pecans
1 egg white
1/2 cup sugar
1 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
4 cups raw pecan halves
French Toast
1 cup milk
1/2 cup half-and-half
3 eggs
1/2 cup canned pumpkin (solid pack)
1/4 cup brown sugar
1 teaspoon vanilla
1/4 ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1 pinch salt
1 loaf challah or brioche bread, sliced thickly
Garnish
powdered sugar

Preparation

Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving.
Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container.
Prepare Toast: Combine all ingredients (except the bread) and mix well.
Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook.
Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary.
*Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.