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Instructions |
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In medium skillet, dry roast the pecans over medium heat for about 5 minutes or until they are golden brown. Remove from the heat and spray with a light coat of butter flavored cooking spray. Return the pan to the heat, and stir in brown sugar and cinnamon. Cook for about 1 minute or until the brown sugar starts to dissolve, watching closely so it doesn't burn. When done transfer to a small bowl.
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In medium size bowl stir cream cheese with peaches, lemon zest and nutmeg. Mix thoroughly.
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Place two slices of bread on clean surface and top with the peach mixture. Then top with remaining two pieces of bread.
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In shallow bowl, whisk together the egg and milk, until thoroughly combined. Dip the stuffed bread into the egg mixture, allowing excess to drip off. Place onto nonstick griddle or skillet on medium-high heat. Cook for 3 minutes on each side or until golden brown and filling is warm throughout.
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Serving
Suggestions |
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To serve place on a plate and sprinkle with toasted pecans and drizzle with syrup or honey. Delish!
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Originally Submitted
1/19/2011
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