*Praline French Toast
My hubs and I are big time into having breakfast-for-dinner and I think it's surely and quickly becoming our Sunday dinner tradition. I quite like it. And I quite adore this recipe. It's a bit on the indulgence side, but eat it with delight, have some broccoli for dessert or whatever, and all will be well.
1 loaf French bread
8 large eggs
2 cups half & half
1 cup milk
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Praline topping (recipe underneath)
Syrup
Slice French bread into 20 slices, 1" each. Arrange slices in a well-buttered 9 x 13 casserole dish in two rows, overlapping slices as you work. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, spices, and salt. Beat with a whisk until blended, but not to bubbly. Pour mixture over the bread and make sure all slices are covered evenly with mixture (you may have to spoon some of the mixture between slices, if needed). Cover, and refrigerate overnight or 6-8 hours at least. When ready to bake, preheat oven to 350, spread praline topping over bread and bake for 40 minutes until puffed and lightly golden. Eat with syrup, or whatever your creative tongue wishes.
Praline Topping
2 sticks butter (melted, but not sizzling-melted)
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine all ingredients in a bowl. Blend well.
*For a side dish with this one, we do some, one, or all of the following:
Bacon
Sausage and vegetarian sausage
Fresh fruit salad
Hash browns with onion and jalapeno
My hubs and I are big time into having breakfast-for-dinner and I think it's surely and quickly becoming our Sunday dinner tradition. I quite like it. And I quite adore this recipe. It's a bit on the indulgence side, but eat it with delight, have some broccoli for dessert or whatever, and all will be well.
1 loaf French bread
8 large eggs
2 cups half & half
1 cup milk
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Praline topping (recipe underneath)
Syrup
Slice French bread into 20 slices, 1" each. Arrange slices in a well-buttered 9 x 13 casserole dish in two rows, overlapping slices as you work. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, spices, and salt. Beat with a whisk until blended, but not to bubbly. Pour mixture over the bread and make sure all slices are covered evenly with mixture (you may have to spoon some of the mixture between slices, if needed). Cover, and refrigerate overnight or 6-8 hours at least. When ready to bake, preheat oven to 350, spread praline topping over bread and bake for 40 minutes until puffed and lightly golden. Eat with syrup, or whatever your creative tongue wishes.
Praline Topping
2 sticks butter (melted, but not sizzling-melted)
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine all ingredients in a bowl. Blend well.
*For a side dish with this one, we do some, one, or all of the following:
Bacon
Sausage and vegetarian sausage
Fresh fruit salad
Hash browns with onion and jalapeno
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