1. Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving. 2. Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container. 3. Prepare Toast: Combine all ingredients (except the bread) and mix well. 4. Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook. 5. Option 2) Dip bread and allow to soak 2 minutes then fry in skillet. 6. Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary. 7. *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray. 8. When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans. ---------------------------------------------------------------------------
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