Shelly's Recipe

PECAN BAKED FRENCH TOAST

Category: French Toast

1 loaf French bread (crusty type)
8 large eggs
2 cup half & half
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon and ground nutmeg
Dash of salt
Praline Topping (see recipe below)
Maple Syrup (served on the side)

Slice bread into 18 pieces (1 inch thick). Arrange slices in a sprayed (non-stick) or buttered 13x9 inch baking pan being carefully not to stack. In large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg & salt. Mix with a whisk until blended. Pour mixture over bread slices making sure all are covered evenly w/ liquid mixture. Turn slices over once. Sprinkle some cinnamon over bread. Cover with plastic wrap and refrigerate overnight.

Praline Topping
(Prepare ahead and leave out overnight)
Combine:
1/2 cup butter, softened
1 cup packed light brown sugar
3/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix all until blended *

Next day - preheat oven to 350. Add 2 tbsp light corn syrup to Pecan/Praline Topping. Mix well and spread topping over the bread. Place foil-pan under baking dish to catch bubbling overflow. Bake uncovered for 40 - 50 minutes until puffed & lightly golden. Serve with Maple Syrup. Serves 8 - 12