Side Pannel
BAKED PECAN PRALINE FRENCH TOAST
BAKED PECAN PRALINE FRENCH TOAST
- Recipe Submitted by Angus on 11/09/2014
Category: Holiday, Desserts
Ingredients List
- 1 challah loaf (or loaf of French bread)
- 6 eggs
- 1 cup milk (I used fat-free)
- 1/2 cup half-and-half
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbs brown sugar
Directions
1. First, prepare your baking dish (9x13 inch baking pan, greased) and preheat your oven to 350 deg F. In a small bowl, whisk together the eggs, milk, half-and-half (the original recipe called for a full 1 1/2 cups of half-and-half, but I reduced the amount and used fat-free milk for the rest to lighten it up a little!), vanilla extract, ground cinnamon and 1 tbs of brown sugar together. Set aside.
2. Next, cut the challah (you could also use French bread, I just think the challah adds some extra flavor and richness) into 1 inch slices. Pour some of the egg mixture into your baking dish, then arrange the challah slices in it. Pour the rest of the egg mixture on top and let it soak into the bread.
3. Coarsely chop the pecans and in a small saucepan, whisk together the butter, maple syrup and 3/4 cup of brown sugar. Stirring constantly so it doesn't burn, bring the sauce to a boil, then turn the heat down and cook for about a minute. Stir in the pecans and pour the mixture over the prepared French toast in the pan. (*Note: if you want to cut back on the sugar, you can use only about half of the syrup). Bake for 30 - 35 minutes or until the French toast is puffed up and golden brown, and the liquid has been absorbed. Once it's done, let it sit for about 5 minutes, serve warm with fresh fruit (and dusted with confectioners' sugar, extra maple syrup and whipped cream if you're feeling extra hungry!)
2. Next, cut the challah (you could also use French bread, I just think the challah adds some extra flavor and richness) into 1 inch slices. Pour some of the egg mixture into your baking dish, then arrange the challah slices in it. Pour the rest of the egg mixture on top and let it soak into the bread.
3. Coarsely chop the pecans and in a small saucepan, whisk together the butter, maple syrup and 3/4 cup of brown sugar. Stirring constantly so it doesn't burn, bring the sauce to a boil, then turn the heat down and cook for about a minute. Stir in the pecans and pour the mixture over the prepared French toast in the pan. (*Note: if you want to cut back on the sugar, you can use only about half of the syrup). Bake for 30 - 35 minutes or until the French toast is puffed up and golden brown, and the liquid has been absorbed. Once it's done, let it sit for about 5 minutes, serve warm with fresh fruit (and dusted with confectioners' sugar, extra maple syrup and whipped cream if you're feeling extra hungry!)
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