1 loaf of French or Italian bread
1 cup milk
1 teaspoon vanilla
Ground cinnamon, nutmeg, ginger, and cloves to your taste
Slice the bread the thickness you like, typically half an inch to an inch thick. In a large, shallow bowl, beat the eggs with a fork. Add the milk, stirring well. Add the vanilla and spices. In a large, non-stick skillet, melt enough butter to coat the bottom of the pan. Coat the slices of bread on each side with the egg mixture. Cook at a medium high heat until the slices are crusty and brown, making sure to check them so they don’t burn. You’ll probably have to refresh the spices in the bowl between batches of bread. Spread liberally with pecan butter. Serve with maple syrup.
One half cup coarsely chopped pecans
Two sticks of softened salted butter
One half cup loosely packed brown sugar
With a mixer, combine butter with brown sugar. Using a spoon, add the pecans, stirring until mixed in well. Keep at room temperature until ready to use.