Thought you might enjoy a special picture taken of the girls at Katie & Eric's wedding.
Monday, August 24, 2009
Praline French Toast
Need a good recipe for an upcoming brunch? Here is one that is sure to knock the socks off of your guests - plus it is really easy and can be made ahead of time!
Praline French Toast:
8 eggs
1 Tbsp. brown sugar
2 tsp. vanilla
1 1/2 c. half and half
8 - 3/4 inch thick slices of french bread (cut on the diagonal)
1/2 c. (1 stick) butter
3/4 c. brown sugar
1/2 c. maple syrup
1 c. coarsely chopped pecans
Preparation: in bowl, mix eggs, 1 Tbsp brown sugar, vanilla and half and half. Pour half of egg mixture into 9 x 13 inch pan. Place bread slices into mixture. Pour remaining egg mixture over bread. Cover with foil and chill in refrigerator for several hours or overnight.
When preparing to serve, melt butter in another 9 x 13 inch baking pan. Stir in 3/4 cup brown sugar and syrup. Add nuts and spread evenly. Place soaked bread on top of nut mixture. Pour any remaining egg mixture over bread. Bake, uncovered at 350 degrees for 30-35 minutes, or until puffed and golden. Serve hot. ENJOY. (garnish with fresh fruit)
Let me know how you liked this recipe as well as any suggestions or "modifications" you find appealing.
Praline French Toast:
8 eggs
1 Tbsp. brown sugar
2 tsp. vanilla
1 1/2 c. half and half
8 - 3/4 inch thick slices of french bread (cut on the diagonal)
1/2 c. (1 stick) butter
3/4 c. brown sugar
1/2 c. maple syrup
1 c. coarsely chopped pecans
Preparation: in bowl, mix eggs, 1 Tbsp brown sugar, vanilla and half and half. Pour half of egg mixture into 9 x 13 inch pan. Place bread slices into mixture. Pour remaining egg mixture over bread. Cover with foil and chill in refrigerator for several hours or overnight.
When preparing to serve, melt butter in another 9 x 13 inch baking pan. Stir in 3/4 cup brown sugar and syrup. Add nuts and spread evenly. Place soaked bread on top of nut mixture. Pour any remaining egg mixture over bread. Bake, uncovered at 350 degrees for 30-35 minutes, or until puffed and golden. Serve hot. ENJOY. (garnish with fresh fruit)
Let me know how you liked this recipe as well as any suggestions or "modifications" you find appealing.
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