Pecan Butter-Stuffed French Toast
Yields: Makes 8 servings
  • 4 ounces cream cheese, softened
  • ½ cup Guidry Organic Farms Pecan Butter
  • ½ cup confectioners’ sugar
  • 1½ tablespoons heavy whipping cream
  • ¾ teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • 2¾ teaspoons vanilla extract, divided
  • 8 (1-inch-thick) slices challah bread
  • 2 cups whole milk
  • 4 large eggs
  • 2 tablespoons cane syrup
  • 4 tablespoons unsalted butter, divided
  • Pecan Butter Drizzle (recipe follows)
  • Cane syrup, chopped toasted pecans, and banana slices, to serve
  1. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add Guidry Organic Farms Pecan Butter, confectioners’ sugar, cream, pie spice, salt, and ¼ teaspoon vanilla, beating until smooth, stopping to scrape sides of bowl as needed. Set aside.
  2. On a work surface, lay 1 challah slice. Using a serrated knife held parallel to surface, cut slice horizontally from top crust almost to bottom, leaving ¼ inch intact. Repeat with remaining slices. Fill each with about 2 tablespoons pecan butter mixture, spreading filling in an even layer.
  3. In a large, wide, shallow bowl, whisk together milk, eggs, cane syrup, and remaining 2½ teaspoons vanilla.
  4. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Dip 2 challah slices, one at a time, in egg mixture, turning until fully soaked, about 30 seconds. Reduce heat to medium; add slices to skillet; cook until golden brown, 2 to 4 minutes per side. Reduce heat as necessary to prevent slices from overbrowning. Repeat with remaining butter and remaining challah slices. Top with Pecan Butter Drizzle, and serve with cane syrup, pecans, and banana slices.
*We used Guidry Organic Farms Pecan Butter.
Recipe by Louisiana Cookin at