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Praline French Toast

Source of Recipe


From "The Empty Nest Cookbook" by Joy Smith






List of Ingredients



• Nonstick cooking spray
  
• 1 loaf (14 to 16 ounces) rustic Italian-style bread
  
• 8 large eggs
  
• 1-1/2 cups half-and-half
  
• 1-1/2 cups milk
  
• 2 Tbsp granulated sugar
  
• 1 tsp vanilla extract
  
• 1/4 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1/8 tsp salt
  
• .
  
• -- Praline Topping --
  
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
  
• 3/4 cup packed light brown sugar
  
• 3/4 cup chopped pecans
  
• 1-1/2 Tbsp light corn syrup
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/8 tsp salt
  
• Maple syrup
  






Instructions



1. Spray a 2-1/2-quart casserole dish liberally with cooking spray, or coat with a film of melted butter; set aside.
   
   
2. Cut ends off bread, then cut in half lengthwise. Cut crosswise into 3/4-inch-thick slices. Arrange in 2 rows in pan, overlapping the slices.
   
   
3. In a large mixing bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg and salt, beating with a whisk until completely blended. Pour evenly over the bread, pressing down lightly with a spoon. Cover with plastic wrap and refrigerate overnight, turning the bread slices over once during that time.
   
   
4. Preheat the oven to 350º F.
   
   
5. Just before baking, combine butter, brown sugar, pecans, corn syrup, cinnamon, nutmeg and a pinch of salt. Blend by stirring and mashing with a fork. Spread evenly over the tops of the bread. (Do not drain off unabsorbed egg mixture.) Bake, uncovered, 40 minutes or until puffed and brown. Serve with maple syrup.
   
   Makes 8 to 12 servings.