For conference weekend I always try to make a fun breakfast to eat while we watch. This year Mike was gone for the weekend on business so the kids and I went easy. I love baked french toast because all the prep work is done the night before. So when I found this recipe, I had to give it a try. I don't know that the picture does the french toast justice. It was moist, crunchy and heavenly, it reminded me of pecan pie! Give it a try, it might become one or your favorites as well.
Praline French Toast
from Paula Deen
8 eggs
1 1/2 cup half and half
1/3 cup maple syrup
1/3 cup light brown sugar
10-12 sliced soft bread 1 inch thick (I used french bread)
Topping:
1/2 cup butter
1/2 cup packed light brown sugar
2/3 cup maple sugar
2 cups chopped pecans (I used 1 1/2 cup nuts)
Generously butter a 13x9 pan.
Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared pan and cover with the egg mixture. Cover with plastic wrap and let soak over night in the refrigerator.
Preheat the oven to 350 degrees. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple sugar and cook 1-2 minutes. Stir in the pecans. Pour the mixture over the bread and bake 45-55 minutes. Allow to sit for 10 minutes before serving.
Comments