Raisin Pecan Sticky Toast

Still don't feel like Spring around here. We have a lot of snow on the ground. Hopefully we will have a warm, sunny Easter week-end. Sunday we are going to visit family in Québec. It is always nice to spend time with the family. And Friday my two oldest are coming home, we will spend the day playing board games together.
You must be planning your Easter week-end menu. This Raisin Pecan Sticky Toast would be delicious to serve for a brunch. I made these this morning and it smelled so good in the house. They will not take you long to prepare and they bake in only five minutes in the oven. 

Happy Easter!

Raisin Pecan Sticky Toast

4 Slices Sun-Maid Raisin Cinnamon Swirl Bread
3 Tbsp (45 ml) Butter, melted
3 Tbsp (45 ml) Packed brown sugar
1 1/2 Tbsp (22 ml) Honey (I used Real Maple Syrup)
1/4 cup (60 ml) Chopped Pecans (Optional)

Heat oven to 425F.

Place raisin bread on a parchment paper lines baking sheet.

Combine butter, brown sugar, honey and pecans. Divide nut mixture evenly between bread slices.

Bake 5 to 6 minutes or until top is bubbly and edges toasted. Coll on a wire rack 5 minutes.

Orange Glaze (Optional):  
Stir together 3 Tbsp (45 ml) powdered sugar and 1-2 tsp (5-10 ml) orange juice until smooth. Drizzle over toast.

Serve slices whole or cut into triangles, squares, or fingers for snacks.

(Recipe reproduced with the permission from Sun-Maid)