Jiffy Pecan Melt-away French Toast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breads, Breakfast | 4 | Servings |
INGREDIENTS
| 1 | Sara Lee Pecan Coffee Cake | |
| frozen | ||
| 2 | Eggs | |
| 2 | T | Milk |
| 4 | T | Butter or margarine, divided |
| Sifted powdered sugar for | ||
| garnish | ||
| Berry or maple syrup | ||
| optional |
INSTRUCTIONS
Cut frozen coffee cake crosswise into 8 slices. Remove the two end slices and set aside for another use. Cut remaining six slices crosswise in half. In shallow bowl, beat eggs and milk until combined. Dip slices into egg mix ture coating both sides. In large skillet, melt 2 tbs butter over medium heat. Add six slices; cook 3-5 minutes or until golden brown turning once. Remove from skillet. Add remaining 2 tbs butter to skillet; cook remaining slices. Sprinkle with powdered sugar. Serve with warm syrup, if desired. Contributor: Sara Lee Ad - Better Homes & Gardens Posted to recipelu-digest by Kelly <kelly@hci.net> on Feb 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 124.1mg
Sodium: 117.3mg
Potassium: 157.2mg
Carbohydrates: 10.7g
Fiber: 3.2g
Sugar: 4.6g
Protein: 7.2g