Pecan French Toast

1 frozen pecan coffee cake loaf (i.e. Sara Lee)
2 eggs
2 tablespoons milk
4 tablespoons butter

Cut coffee cake into 8 crosswise slices. Reserve the end pieces for another use (or eat them!). Cut the remaining 6 slices crosswise in half. Beat eggs and milk. Dip coffee cake pieces into egg mixture, coating both sides.

In large skillet, melt 2 tablespoons butter. Cook coffee cake soaked pieces 3-5 minutes or until browned, turning once. Add remaining butter and cook rest of slices. Sprinkle with powdered sugar and warmed maple syrup.