Praline French Toast
Country Woman Christmas
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There's quite a crowd when our family gathers for Christmas, and I'm always asked to fix this French toast. The praline syrup is a nice change of pace from traditional maple.
SERVINGS: 10-12
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 20 min.
Ingredients:
- 9 eggs
- 3 cups half-and-half cream
- 1/3 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon or nutmeg
- 24 to 30 slices French bread (3/4 inch thick)
- PRALINE SYRUP:
- 1-1/2 cups packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 cup chopped pecans, toasted
- 2 tablespoons 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° 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. Yield: 10-12 servings.