Praline French Toast
Courtesey of allrecipe.com
Courtesey of allrecipe.com
Ingredients:
3 eggs
1 cup half and half
2 tblsp sugar
1/2 tsp vanilla
1/4 tsp cinnamon or nutmeg (I use a little of both)
8 thick slices of French bread or Texas toast
Ingredients for Praline Syrup:
1/2 cup packed brown sugar
3 tblsp corn syrup
3 tblsp water
3 tblsp chopped pecans, toasted
2 tsp butter
Directions:
In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon. Arrange bread in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Pour egg mixture over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Meanwhile, for syrup, combine brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes. Stir in pecans and butter; simmer 2 minutes longer. Serve with French toast.
Yummy.
3 eggs
1 cup half and half
2 tblsp sugar
1/2 tsp vanilla
1/4 tsp cinnamon or nutmeg (I use a little of both)
8 thick slices of French bread or Texas toast
Ingredients for Praline Syrup:
1/2 cup packed brown sugar
3 tblsp corn syrup
3 tblsp water
3 tblsp chopped pecans, toasted
2 tsp butter
Directions:
In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon. Arrange bread in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Pour egg mixture over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Meanwhile, for syrup, combine brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes. Stir in pecans and butter; simmer 2 minutes longer. Serve with French toast.
Yummy.
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