- 1/2 cup pecans
- 1 cup applesauce
- 1/2 cup golden raisins
- Pinch of cinnamon
- One 12-ounce loaf of brioche—cut into 12 slices, heels discarded
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 3 tablespoons canola oil
- Confectioners' sugar, for dusting
- Sweetened whipped cream, for serving
How to make this recipe
Preheat the oven to 350°. Spread the pecans on a pie plate and toast for about 8 minutes. Let cool. Finely chop the pecans and transfer to a bowl. Add the applesauce, raisins and cinnamon.
Spread the filling on 6 of the bread slices, top with the remaining slices and close.
In the pie plate, beat the eggs with the cream, sugar and vanilla. Dip the sandwiches in the eggs and transfer to a baking sheet.
In each of 2 large nonstick skillets, melt half of the butter in the oil. Add the French toast and cook over moderate heat, turning once, until browned and cooked through, 5 minutes. Dust with confectioners' sugar and serve with sweetened whipped cream.
The applesauce-pecan filling can be refrigerated overnight. Bring to room temperature before proceeding.