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Add a photoI recently took a trip to the Farmer’s Market in Raleigh. It was pumpkin buying time and I cannot bring myself to buy them anywhere but there. I was strolling around and found the most amazing thing, sweet potato butter. I have heard of apple butter, pumpkin butter, but never sweet potato butter. I had to buy it and then I of course had to figure out what recipe I was going to use it in. Saturday morning I was up making this wonderful French toast with my new find. Let me tell you heaven on a fork!!!!
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 servings
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Ingredients
- 8 slices of your favorite bread
- 3 eggs
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla flavoring
- 1/2 teaspoon cinnamon
- 8 tablespoons pumpkin butter
- 4 tablespoons chopped pecans
- 1/4 cup powdered sugar
Directions
- Whisk together the 3 eggs, cream, vanilla and cinnamon. Set aside. Evenly spread 2 tablespoons of sweet potato butter on four pieces of bread, sprinkle 1 tablespoon of chopped pecans over the pumpkin butter spread. Place a piece of bread on top of each of the four pieces spread with the pumpkin butter and the pecans. Dredge them one at a time in the egg mixture and place in a nonstick pan. Cook until golden brown on each side. Place on a plate and sprinkle with the powered sugar while still warm. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 64 | 55% |
| Total Fat 7.28g | 9% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 48mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 8.7g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.86g | 5% |
| Protein 4.6g | 7% |
