Praline French Toast

Lee Harrelson

This is like having dessert for breakfast! A rich brown sugar glaze with crunchy pecans tops off buttery bread for a special breakfast or brunch.

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 8 large eggs, beaten
  • 1 1/2 cups half-and-half
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 8 (1"-thick) slices French bread
  • 1/2 cup butter
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup maple syrup
  • 1 (2-ounce) package chopped pecans (3/4 cup)

Preparation

  1. 1. Combine first 4 ingredients in a large bowl, stirring with a wire whisk until blended. Pour 1 cup egg mixture into a greased 9" x 13" baking dish. Place bread in dish; pour remaining egg mixture over bread. Cover and chill 8 hours.
  2. 2. Preheat the oven to 350°. Combine butter, brown sugar, maple syrup, and pecans in a glass bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds. Pour over bread.
  3. 3. Bake, uncovered at 350° for 30 minutes or until set and golden. Serve with bacon, if desired.
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