Praline French Toast Recipe

1 1 1
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Praline French Toast Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 9 eggs, lightly beaten
  • 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, whisk the eggs, 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 a knife inserted near the center comes out clean.
Meanwhile, for syrup, combine the 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.
Originally published as Praline French Toast in Country Woman Christmas Annual 2002, p12

Nutritional Facts

1 each: 448 calories, 16g fat (7g saturated fat), 194mg cholesterol, 337mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 10g protein.

  • 9 eggs, lightly beaten
  • 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
  1. In a large bowl, whisk the eggs, 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.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20-25 minutes or until a knife inserted near the center comes out clean.
  3. Meanwhile, for syrup, combine the 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.
Originally published as Praline French Toast in Country Woman Christmas Annual 2002, p12

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jEFF87 User ID: 5502851 216531
Reviewed Jan. 1, 2015

"Can this recipe be frozen. payne6472"

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