I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
- 9 eggs
- 3 cups half-and-half cream
- 1/3 cup sugar
- 1-1/2 teaspoons rum extract, optional
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 24 to 30 slices French bread , cut into 3/4 inch slices
- PRALINE SYRUP:
- 1-1/2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/2 cup chopped pecans, toasted
- 2 tablespoons butter
- In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight.
- Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden.
- Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast. Yield: 10-12 servings.
Originally published as Overnight French Toast in Country Extra January 1994, p47
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