Raisin Pecan Sticky Toast


You’ll Need

  • 4 slices Sun-Maid Raisin Cinnamon Swirl Bread
  • 3 Tbsp butter, melted
  • 3 Tbsp packed brown sugar
  • 1½ Tbsp honey
  • ¼ cup chopped pecans or almonds
  • 3 Tbsp powdered sugar
  • 1–2 Tbsp orange juice

Prep and Cook

  • Preheat the oven to 425°F.
  • Place the raisin bread on a parchment paper-lined baking sheet and set aside.
  • Combine the butter, brown sugar, honey and pecans in a small bowl. Divide the mixture evenly between the bread slices and bake for 5–6 minutes, or until the top is bubbly and the edges are toasted. Cool on a wire rack for 5 minutes.
  • Meanwhile, stir together the powdered sugar and orange juice until smooth. Drizzle over toast.
  • Serve slices whole or cut into triangles, squares or fingers for snacks.


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