Wednesday, December 26, 2007

Christmas French Toast

For Christmas brunch, I made a baked french toast with carameled pecans on top. It was so yummy, I had to post the recipe! (It is from Paula Dean)

1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt

Praline Topping, recipe follows

Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine in bowl.

I cooked mine a little longer because the bread on the bottom was still a bit wet.Upon serving I used real maple syrup on top(just a drizzle, and fresh berries on the side) A hit with everyone!


Teresa said...

If I wasn't so overloaded on all things sweet and decadent, I'd try this recipe. I'll keep it on file though. :)

Lane, Amanda, and Jackson said...

Sounds yummy. I need to make this one!