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Category: French Toast
Prep Time: Cook Time: Total Time:
8 slices French bread, cut about 3/4 inch thick
6 eggs
1 cup half-and-half or 1/2 cup milk and 1/2 cup whipping cream
2 tbsp sugar
2 tbsp Grand Marnier or orange juice
1/2 tsp vanilla
1/2 tsp nutmeg
1/8 tsp salt
1/3 cup plus 1 tbsp butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
Place bread in single layer in 13x9 inch ovenproof glass baking dish.
Blend together eggs, half-and-half, sugar, Grand Marnier or orange juice, vanilla, nutmeg and salt. Pour over bread in baking dish, turning bread once to coat evenly. Refrigerate soaking bread, covered, several hours or overnight.
Place 1/3 cup butter in a jellyroll pan or a 13x9 inch baking pan. Put pan in oven to melt butter. Remove from oven and tilt pan to distribute butter evenly. Remove soaking bread from the refrigerator and arrange bread in a single layer in butter-coated pan. Bake uncovered at 400 for about 25 minutes or until firm and golden brown.
Meanwhile, melt remaining 1 tbsp butter and mix with pecans and brown sugar. Sprinkle sugared pecans over baked French toast. Return to oven and bake for additional 5 minutes or until sugar starts to bubble. Serves 4
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BAKED PRALINE FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
8 slices French bread, cut about 3/4 inch thick
6 eggs
1 cup half-and-half or 1/2 cup milk and 1/2 cup whipping cream
2 tbsp sugar
2 tbsp Grand Marnier or orange juice
1/2 tsp vanilla
1/2 tsp nutmeg
1/8 tsp salt
1/3 cup plus 1 tbsp butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
Place bread in single layer in 13x9 inch ovenproof glass baking dish.
Blend together eggs, half-and-half, sugar, Grand Marnier or orange juice, vanilla, nutmeg and salt. Pour over bread in baking dish, turning bread once to coat evenly. Refrigerate soaking bread, covered, several hours or overnight.
Place 1/3 cup butter in a jellyroll pan or a 13x9 inch baking pan. Put pan in oven to melt butter. Remove from oven and tilt pan to distribute butter evenly. Remove soaking bread from the refrigerator and arrange bread in a single layer in butter-coated pan. Bake uncovered at 400 for about 25 minutes or until firm and golden brown.
Meanwhile, melt remaining 1 tbsp butter and mix with pecans and brown sugar. Sprinkle sugared pecans over baked French toast. Return to oven and bake for additional 5 minutes or until sugar starts to bubble. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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