The Caldwell House Pecan Praline French Toast

The Caldwell House Pecan Praline French Toast

THE NIGHT BEFORE:

Spray 13x9x2 inch baking pan (or any pan large enough to hold the French bread) with cooking spray.

Cut French Bread (white or wheat) into 1” – 1 ½” slices.  Put French bread in pans tightly.

8 large eggs
1 ½ cup half & half
1 teaspoon Vanilla
1 T. dark brown sugar
1 teaspoon cinnamon

In a bowl, combine eggs, half & half, vanilla, brown sugar and cinnamon.  Beat well.  Pour over French toast.  Flip French toast.  Cover and refrigerate overnight or at least 8 hours.

THE NEXT MORNING:

Preheat oven to 350 degrees.

½ cup butter, melted
½ cup pure maple syrup
1 teasp. Vanilla
¾ cup dark brown sugar
1 cup chopped pecans

In a saucepan, combine butter, maple syrup and vanilla and bring to boil.  Reduce heat and cook 1 – ½ minutes, stirring constantly.  Remove from heat and stir in pecans.  Pour sauce over toast slices.

Bake uncovered at 350 degrees for 35 minutes or until done.  Sprinkle with powdered sugar.

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