Raisin Pecan Sticky Toast
By 
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.
