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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. 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:
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.
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