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Praline Pecan Baked French Toast


Makes 2 pans. The pan size I use is 10X20X3 inches

6 loaves Challah cut in half and cut into 1 inch slices.

Blend Together

24 eggs

2 T Vanilla

3 T Brown Sugar

8 cups Heavy Whipping Cream

4 cups whole milk

2 T cinnamon

1 teaspoon ground nutmeg

1/2 t salt.

Praline Topping,

Blend Together

2 pound softened butter

4 cup packed light brown sugar

4 cup chopped pecans

8 T light corn syrup

3T cinnamon

2 tsp nutmeg

Directions

In a large bowl, combine 1st 8 ingredients, beat until blended but not too bubbly. Pour 3 c mixture to cover bottom of pan & dip each side of bread slices to cover with custard & line up into 2 rows overlapping bread. Add more custard to pan as needed.

Repeat process in 2nd pan. Make praline Topping. Put a T of praline topping between slices of bread, add remaining praline topping on top of bread. Cover with foil and refrigerate for 8 hours.

Bake covered at 350 for 2 + hours or until all custard is absorbed and bread is not wet.

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