- French Toast:
- 1 loaf french bread, 13 to 16 ounces
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- dash salt
- Praline Topping:
- 1 cup butter
- 1 cup light brown sugar, packed
- 1 cup chopped pecans (optional)
- 2 tablespoons light corn syrup
ingredients
directions
1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. |
2. The next day, preheat oven to 350 degrees F. Combine all Praline Topping ingredients in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. |
Categories
Breakfast
