French Toast with Praline Pecan Syrup Wednesday, May 25, 2011


1 large loaf French Bread
1 cup firmly packed light brown sugar
½ cup butter, melted
¼ cup maple syrup
¾ cup pecans, chopped
4 eggs, lightly beaten
1 cup reduced fat milk
2 TBSP sugar
1 tsp cinnamon
1 tsp vanilla


Stir the brown sugar, butter and maple syrup together and pour into a 9x13 inch pan which has been sprayed with cooking oil spray. Sprinkle on pecans. Cut sufficient 1 inch slices of French Bread and fit it over the praline mixture to cover the pan. Whisk the eggs and whisk in milk, sugar, cinnamon and vanilla. Pour egg mixture over bread. Cover and refrigerate overnight. Remove to counter to stand 30 minutes before baking in a preheated 350 deg oven about 35 minutes or until golden brown. Serve hot, scooping syrup out over the bread.


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