Sandra Lee’s stuffed French toast
The Food Network's Sandra Lee shares her memorable Mother's Day recipes for the perfect Sunday brunch. Her apricot- and cream cheese-stuffed French toast served with sugar and spice bacon will remind mom just how grateful you are!
- 3 tablespoons brown sugar
- 2 tablespoons finely chopped pecans
- 1 1⁄2 teaspoons ground black pepper
- 12 thick-cut bacon slices
Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Place a wire rack in the prepared pan. Spray with nonstick cooking spray.In a small bowl, stir together sugar, pecans and pepper. Rub sugar mixture over top of bacon slices. Place bacon on prepared rack, sugar-side up.Bake for 22 to 25 minutes. Let stand for five minutes before serving.