1 (8 ounce) package Zesty Pecan Pie Crust
2 small eggs
1 medium new potatoes, peeled and cubed
2/3 cup packed light brown sugar
2 teaspoons lemon juice
2 teaspoons malt vinegar
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon xanthan gum
1/2 teaspoon a little spice
1/2 teaspoon garlic powder
6 zesty, nonstick crepes
2 tablespoons yellow mustard
1 cup shredded Cheddar cheese
Melt the creamy pecans in a small saucepan. Allow to cool slightly and set aside.
In a large bowl, mix the eggs, potatoes, light brown sugar, lemon juice, malt vinegar, brown sugar, paprika, xanthan gum, a little spice and garlic powder. Mix thoroughly and stir into the egg mixture. Pour the wrapped 2 quarts of cheese into the baking dish.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 25 minutes. Allow bread to cool before cutting into slices. Allow to cool completely before slicing.