Ingredients: |
Ingredients: 1 cup brown sugar, packed
2 T. honey, corn syrup or 2 T. maple syrup
French or Italian bread slice 1/2 inch think, enough to cover 9 X 13 inch bottom of pan
Custard
1 1/2 cups whipping cream, half & half , or milk
5 Large eggs, or 1 1/4 cup of Egg Whites
2 t.Vanilla
1/4 tsp salt
Topping:
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/3 cup Pecans, toasted and chopped (optional)
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Directions: |
Directions:1. Lightly grease a 9" X 13" pan or shallow 2 qt. casserole
2. To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.
3. Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here, Kids may prefer a softer type bread, which will make softer, smoother French Toast.
4. To make the Custard:
Whisk together the cream, half and half, or milk, eggs or egg substitute, vanilla, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5. Cover the pan, and refrigerate over night, or for up to 24 hours.
6. When you are ready to bake, preheat the oven to 350º.
7. Sprinkle the cinnamon and nutmeg evenly over the custard soaked bread
8. Bake the French toast for 40-45 minutes, until its bubbly and the top is very lightly browned.
9. Remove from the oven, and allow it to cool for 10-15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
10. Garnish with chopped toasted pecans ,if desired. |
Personal
Notes: |
Personal
Notes: This can also be made as Bread Pudding. Simply cut or tear leftover bread into 1/2 inch pieces, and arrange pieces one layer deep, tightly packed, in the pan.
Also would be a great Christmas morning breakfast..
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This recipe for Praline French Toast is from