2 tablespoons pecan pieces
Vegetable oil spray
1 teaspoon light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons light cream cheese, softened
15-ounce can sliced peaches in extra-light syrup, drained and diced
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
4 slices whole-wheat, multigrain, or Texas-Toast-style bread, cut in half vertically
2 large eggs
2 tablespoons milk
4 tablespoons honey
In a medium nonstick skillet, dry-roast the pecans over medium heat for 3 to 4 minutes or until golden brown, stirring occasionally. Remove from the heat. Lightly spray the pecans with vegetable oil spray. Return the pan to the heat.
Stir in the brown sugar and cinnamon. Cook for 1 minute, or until the brown sugar is slightly dissolved, stirring occasionally. (Watch carefully so the mixture does not burn.) Transfer to a small plate. Set aside.
In a medium bowl, stir the cream cheese until smooth. Stir in the peaches, lemon zest, and nutmeg.
Put four pieces of bread on a flat surface, such as a cutting board. Spoon the peach mixture onto each piece. Top with the remaining bread.
In a shallow bowl, whisk together the eggs and milk. Dip the stuffed bread into the egg mixture to coat both sides. Let the excess drip off.
Heat a large nonstick griddle or skillet over medium-high heat. Put the bread on the griddle. Cook for 2 to 3 minutes, or until golden brown. Turn the bread over. Cook for 2 to 3 minutes, or until the bread is golden brown and the filling is warmed through.
To serve, transfer to plates. Sprinkle the toast with the pecans and drizzle with the honey.
Photo by martinbowling via flickr.