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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden.
3. 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.
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