Baked Praline French Toast...
This is one of our favorite New Year's breakfasts. We might as well start the year off with butter, right? This has also made an appearance at Christmas morning brunch, although this year we made the Pioneer Woman's Caramel Apple Sticky Rolls...
A moment of silence for my thighs...
I have a 100 mile bike ride coming up, we are just going to say that I am building up carbs for that ride at the end of May. Don't tell me it's 6 months away... lalala... I can't hear you!
BAKED PRALINE FRENCH TOAST
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Pint of raspberries
1 cup heavy cream, whipped, or more... you decide
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and between each slice, and bake for 40 minutes, until puffed and lightly golden. Serve with raspberries and whipped cream.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.