Pecan Praline French Toast

Lynnda Cloutier

By
@eatygourmet

This is a specialty of the Stage Stop Ranch, a quaint resort in the Texas Hill Country.It's custardy inside with a crisp brown sugar topping that doesn't require syrup. This version is baked in the oven and serves a crowd. You can reduce the ingredients to serve a few. Just see the note below. Source: Unknown


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Ingredients

3/4 cup butter, 1 1/2 sticks
1 cup packed light brown sugar
1 cup coarsely chopped pecans
8 large eggs
1 1/2 cups milk
1 tsp. pure vanilla extract
several dashes of ground cinnamon
1 loaf of french bread, cut into 1 inch thick slices

Directions Step-By-Step

1
Preheat oven to 350.
2
in a 12 x 15 inch baking pan, melt butter in oven as it heats, being careful not to burn it. Stir in brown sugar. Sprinkle with pecans.
3
In medium bowl, beat eggs and stir in the milk, vanilla, and cinnamon. Dip slices of bread into egg mixture. Arrange slices over brown sugar mixture in the pan. Pour any remaining egg mixture over the bread.
4
Bake for 35 to 40 minutes or til toast is golden Brown. Invert each slice onto a plate and serve.
Note: If you're making for a smaller group, you can make the French toast in a 9 x 13 inch baking dish or a deep 12 inch ovenproof skillet with these proportions. use as many slices of bread as will fit in the pan. This is two thirds of the original recipe and will serve 4 to 6
8 Tbsp. butter, 1 stick
2/3 cup packed light brown sugar
2/3 cup coarsely chopped pecans
5 large eggs
1 cup milk
3/4 tsp. pure vanilla extract
2 dashes ground cinnamon

About this Recipe

Course/Dish: Breakfast Casseroles