"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pecan Breakfast Bread Recipe

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This recipe for Pecan Breakfast Bread, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Friday, February 22, 2008


2 cans Pillsbury refrigerated quick crescent dinner rolls
2 Tbsp. butter, softened
1/2 c. sugar
1 to 2 tsp. cinnamon
1/4 c. chopped pecans
2 Tbsp. honey
1/4 c. confectioners sugar
2 Tbsp. butter
1 tsp. vanilla
1/4 c. pecan halves

Preheat oven to 375 . Unroll crescents; separate into 16 triangles. Spread each with butter. Combine sugar, cinnamon, and pecans; sprinkle over triangles. Roll up each triangle starting from wide end and rolling to opposite point. Place rolls, point side down, into greased 9 x 5 inch loaf pan, forming 2 layers of 8 rolls each. Bake at 375 for 35 to 40 minutes until deep golden brown. Remove from pan at once; place right side up; drizzle with topping

Topping: In sauce pan, combine all ingredients, except pecans. Bring to boil, stirring constantly. Stir in pecans. Cool slightly. Top with pecan halves.




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