Pecan Praline French Toast
1 – French Restaurant Loaf, VDF#7704
Thawed (or day old), sliced into thick 1 ½ slices.
1 ¼ cup light brown sugar, packed
½ cup butter, melted
3 tbsp. maple syrup
1 cup chopped pecans
6 eggs, lightly beaten
1 ½ cups milk (whole)
2 tbsp. sugar
1 tbsp. cinnamon
1 tsp. vanilla
- In a medium bowl, combine brown sugar, melted butter and maple syrup. Spread this mixture on the bottom of buttered or greased baking dish. I use half size deep foil pans for 12-15 slices. Arrange the slices of bread on top of the pecan layer. Do not overlap the slices.
- In a large bowl, whisk together the eggs, milk, sugar, cinnamon and vanilla. Be sure to mix the eggs and milk well.
- Pour the egg mixture evenly over the bread layer. The bread will slowly absorb the egg mixture and there will be spaces in between the bread. Cover with cling wrap or foil and refrigerate overnight, or for at least 8 hours.
- Preheat oven to 350° and bake the French toast for 35-40 minutes.
- NOTE: For crispier French toast, bake uncovered the entire time. For soft French toast, bake it covered the entire time. I like somewhere in between so I baked it covered for 20 minutes and uncovered for 20 minutes.
- To serve, scoop up the slices, flipping them over so the praline is on the top. Serve warm with fresh fruit or ice cream as a dessert. No need for Maple Syrup.