Try this quick and easy french toast from pecan coffee cake for your next breakfast meal.
- 1 Sara Lee® Pecan Coffee Cake frozen
- 4 Tbsp. butter
- 2 eggs
- 2 Tbsp. milk
Remove Sara Lee® Pecan Coffee Cake from pan. Cut into 8 slices. Remove the 2 end pieces. Cut remaining 6 slices in half. Melt 2 tablespoons butter in 9-inch skillet.
Combine 2 eggs, beaten; and 2 tablespoons milk; blend well. Dip coffeecake slices into egg batter. Pan-fry 6 slices until golden brown on both sides.
Add 2 more tablespoons butter to skillet and pan-fry remaining slices.