Heat up your oven to 350°F. Spread out pecans on a baking sheet and lightly toast until fragrant, about 5 minutes. Set aside.
Slice french bread on a slight diagonal 1" thick. Make a pocket by cutting from the top of the bread down 1/2 way through the slice. Set aside
In a small bowl, combine filling ingredients, and mix well.
Place about 1 Tbsp of filling into each sliced pocket.
In a medium bowl, mix dip ingredients until well combined.
Heat a skillet or griddle to 350°F. Spread butter over griddle. Dip each piece of bread into egg dip so both sides are covered and place on the griddle. Cook each side until browned, about 3 minutes per side.
Top with powdered sugar and syrup!
This recipe is an all time Fall favorite around here!