Pecan Apple Pumpkin French Toast

This is a little time consuming but once you have made it, I believe you could cut the time in half. The Pecans are YUMMY! The Sauce really picks up the Apple taste - Play around with the bread choices I did it is YUMMY!

PECAN PUMPKIN FRENCH TOAST with APPLE SYRUP Serves 4-5
(doubled serves 6-8) if you double the recipe.
MIX For BREAD:
1 cup Milk
1/2 cup Half and Half
3 Eggs
1/2 Cup Pumpkin
1/4 Cup Brown Sugar
1 tsp. Vanilla
1/4 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1 tsp. Cinnamon
2 Pinch Salt
MIX WELL.

BREAD OPTIONS: Challah - Brioche - Artisan Breads White Macadamia - Raisin
Soak bread: The night before, or 6 hours before, dip the bread slices in milk mixture one at a time and place the bread in glass baking dish. Refrigerate.

PECANS: Night to 6 hours:
1 Egg White
1/2 cup Sugar
1 tsp. Kosher Salt
1/4 tsp. Ground Cloves
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon
1/4 tsp. Chilli Powder
1/4 tsp. Red Pepper Flakes
3 Cups Raw Pecans (half or whole)

COMBINE: salt and spices. Set aside. Beat egg white until frothy. Slowly whisk in spices. Toss egg mixture with pecans. LINE cookie sheet with parchment paper and spread pecan mixture on cookie sheet. Bake for 35 to 40 min. gently stirring every 15 min. I didn't stir and it was fine. COOL and DRY out.

COOKING IT UP: Heat 2 tbsp. Veg. Oil and 2 tbsp butter in nonstick pan over medium-high heat. Place bread in p an and cook until Golden Brown. (Wipe out pan with paper towel and repeat.
Baking it up: Cut Bread up and bake in oven 350 degrees until golden brown. ?time

SYRUP: (*combine and refrigerate night before)saves time in morning.
1/2 Cup Syrup
2 Tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
4 Cups Apple Cider or Apple Juice
4 tbsp. Lemon Juice

COMBINE: Ingredients together Cook and Stir until thickened and comes to a boil. Boil 1 min. continue stirring. Remove from heat stir in butter. Pour over warm french toast sprinkle pecans and Powdered Sugar on top and Serve.