Praline French Toast- Super B'Fast- Radio
Yield
4 servingsPrep
8 hrsCook
35 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 1 ½ | cups |
light cream (half&half)
|
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
brown sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 8 | slices |
french bread
2/4 inch thick |
*
|
| ½ | cup |
margarine
|
|
| ½ | cup |
pancake syrup
maple recommended |
* |
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 355 | ml |
light cream (half&half)
|
|
| 177 | ml |
brown sugar
|
*
|
| 5 | ml |
brown sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 8 | slices |
french bread
2/4 inch thick |
*
|
| 118 | ml |
margarine
|
|
| 118 | ml |
pancake syrup
maple recommended |
* |
| 177 | ml |
pecans
chopped |
|
Directions
Blend eggs, cream, 1 tablespoon brown sugar and the vanilla. Pour half of the mixture into 9x13 inch pan.
Put the bread slices on top to cover the bottom of pan.
Spread rest of the mixture over the bread and cover and refrigerate overnight to soak up well.
In another 9x13 inch glass or Corningware pan (either at the same time or the next morning) melt the margarine, ¾ cup of brown sugar, syrup and the nuts.
Cover with foil if overnight or use fresh if in the morning.
Place the soaked bread on top of nut muxture and bake at 350℉ (180℃) F for 30 to 35 minutes until puffed and browned.
