- 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
- 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.