Sweet Potato Stuffed French Toast

• 3 whole Eggs
• 1 Tablespoon Heavy Cream
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Cinnamon
• 8 slices Your Favorite Bread
• 8 Tablespoons Pumpkin Butter
• 4 Tablespoons Pecans, Chopped
• 1/4 cups Powdered Sugar

1. 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 of bread, sandwiching in the pumpkin butter and the pecans.
2. Dredge the sandwiches one at a time in the egg mixture and place in a nonstick pan that you have on medium heat. Cook until golden brown on each side. Place on a plate and sprinkle with the powered sugar while still warm. Makes 4 servings.

eggs, heavy cream, vanilla, cinnamon, favorite bread, butter, pecans, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/sweet-potato-stuffed-french-toast/ (may not work)