Praline french toast - super b'fast- radio
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs OR egg beaters to equal | |
| 1½ | cup | Half and half OR skim milk |
| ¾ | cup | Plus 1 Tbs. brown sugar |
| 2 | teaspoons | Vanilla |
| 8 | slices | French bread; 3/4\" thick to cover bottom |
| ½ | cup | Margarine |
| ½ | cup | Pancake syrup; maple recommended |
| ¾ | cup | Chopped pecans |
Directions
Blend eggs, Half 'n Half, 1 T. brown sugar and the vanilla. Pour half of the mixgture into 9x13" pan. Put the bread slices on top to cover the bottom of pan. Spread rest of the mixture over the bread and cover and refrigerate overnight to soak up well. In another 9x13" glass or Corningware pan (either at the same time or the next morning) melt the margarine, ¾ c. of brown sugar, syrup and the nuts. Cover with foil if overnight or use fresh if in the AM. Place the soaked bread on top of nut muxture and bake at 350'F. for 30-35 minutes until puffed and browned. Is fantastic! You will only eat 2 pieces each. DON"T overcook or will carmelize the bottom and be hard to get out of pan. Use glass or Corningware as metal pans carmalize too quickly. Can brown slightly under broiler if you want to, but not necessary.
Recipe by: WSGW 5/7/91 350'F Posted to MC-Recipe Digest V1 #769 by Ed Griffin <egriff@...> on Sep 01, 1997