Caramel Pecan french toast

Are you like me and already wondering what to serve Christmas morning for breakfast? I love serving french toast but I can’t say I enjoy standing at the stove frying it while all the festivities are going on or dealing with all the mess, if there are guests in the house.

Here is a breakfast dish perfect for Christmas morning or any other morning!  Upside-down Caramel Pecan French toast!…

caramel french toast

This heavenly dish is wonderful to make because there is no frying required – except for the sausage and onion filling inside! It starts out with a caramel-y layer on the bottom, followed by a layer of Texas toast dipped in a cinnamon maple- flavored batter, then a layer of sausage and onion topped with more of the dipped-bread. It is baked and then the pan is flipped over and out comes this gooey caramel french toast…

caramel french toastNo butter or syrup needed for this french toast! It sort of reminds me of a caramel cinnamon roll but savory-tasting with the sausage and onions inside. Oh, and did I mention,  your guests will drool when they see it laying there on the platter?…

pecan french toast

I hope you are all having a fun-filled holiday season!

 Upside-down Caramel Pecan French Toast

Prepare a 13×9 inch cake pan by first spraying it with cooking spray. Take a sheet of parchment paper and press into the pan so that the bottom and sides are covered with the paper (spraying the pan first helps the parchment paper stick to the pan so that it doesn’t shift around). Then spray the paper lightly with the cooking spray. Set aside.

Sprinkle onto an ungreased cookie sheet:

¾ c chopped pecans

Toast them in a 400 degree oven for 3-4 minutes. Watch them carefully as nuts can burn easily…

Into a heavy saucepan put:

1 ½ c brown sugar

¾ c butter

1/3 c milk

Heat until sugar has completely melted and mixture is smooth after being whisked. Pour mixture into the prepared pan and then sprinkle with the toasted pecans. Let this layer cool completely…

Meanwhile into a skillet place:

1 lb. sage-flavored pork bulk sausage ( regular flavored sausage will work too)

1  large onion, finely chopped

When the sausage has been browned and the onions are soft, remove from heat and empty the pan onto a layer of paper towels to absorb the grease.

Into a large mixing bowl whisk together:

7 eggs

1-1/2 c milk

1 T flour

1 t salt

1 t vanilla

1 t maple flavoring

2 t cinnamon

¼ t nutmeg

½ t garlic powder

2 t onion powder

Whisk this together. Then dip into this, one by one until saturated:

6 slices of Texas style bread ( thick sliced bread)

Evenly place the 6 slices over the caramel and pecan layer. Evenly sprinkle the sausage mixture over this and then dip:

6 more slices Texas style bread

into the batter and place over the sausage. Pour any remaining batter evenly over the bread and place into a 350 degree oven for about 45 minutes or until toast is done. Let the pan sit for about one minute then place a serving platter upside down onto the cake pan and quickly invert the setup. Be careful, the caramel is very hot! Slowly  peel off the parchment paper and serve. Makes 12 stuffed triangles!

See you after Christmas when I am going to show you a fun bouquet idea using peppermint candy canes!

Happy Holidays to all of you and safe travels to those of you who will be on the road!

Coco Panache

 red frosted flowersI was looking at my blog a couple of days ago and realized I haven’t blogged for quite some time! This past month has just been crazy with the release of my new cookie DVD. 

I am excited to share one of my favorite beverage recipes with you! It is for a drink called “Coco Panache”.  It’s a creamy smooth combination of Irish creme liqueur, caramel syrup and half-n-half. Coco Panache is very simple to make and can easily be made into any amount you wish, whether it is just to fill a glass or an entire pitcher! And it keeps well in the refrigerator if you have any leftovers…

I hope are all having a nice holiday season!…

Coco Panache

4 parts Irish Creme liqueur

4 parts half-n-half

1 part caramel ice cream syrup

Pour into a container. Stir well and serve over ice.