12/12/2014
Baked Praline French Toast
Topping :
1 cup chopped pecans
1 cup brown sugar
6 Tablespoons butter
1/3 cup heavy cream
1 Tablespoon light corn syrup
French toast:
3 eggs
1/2 cup milk
1 tsp. vanilla
1/4 tsp salt
8 (3/4 inch thick) diagonal cut slices French bread
Spray 13 x 9 " baking dish with cooking spray. In a small saucepan, mix topping ingredients and cook over medium heat, stirring until smooth. Do not boil. Spread topping in dish.
In a shallow bowl, beat eggs with fork. Beat in milk, vanilla, and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed. Arrange over topping in dish. Cover and refrigerate at least 8 hours or overnight.
When ready to bake, heat oven to 400 degrees. uncover and bake for 20-25 minutes or until bubbly and toast is golden brown. Remove from oven, let stand 3 minutes. Serve from baking dish or turn out upside down onto a large heatproof serving platter, scraping any extra caramel onto toast.
