Praline-Pecan French Toast

Ok, I know what you're thinking...'Hmmmm...these look an awful lot like the Overnight French Toast recipe.' Yes, yes they do. But they're not the same. Very similar! But not the same.

Obviously the main difference is that this French toast can be made whenever you want it, unlike the other stuff, which you have to soak overnight in the liquid. Really though, either recipe you use, it's gonna be good. This one's just quicker.

I was never really a big pecan fan. Actually, it wasn't that I didn't like them, I just never really had them. I know they're available in New England, but man do they sure pimp out pecans here in the deep south. They're everywhere! Little roadside stands, in gi-normous quantities at the marketplace in Downtown Charleston, and all the shops and stores in-between. I've come to love the cinnamon sugar pecans...good stuff. I sent a couple bags to my Mom in CT and she too was soon addicted.

Anyway, French toast dipped in a cinnamony-sugar batter then smothered in pecans and maple syrup...maybe not the healthiest of breakfasts, but I'll take it!

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'Praline-Pecan French Toast'

Source: My Recipes

Ingredients

1  loaf of French bread

1 cup firmly packed light brown sugar

1/3 cup butter, melted

2 tablespoons maple syrup

3/4 cup chopped pecans

4 large eggs, lightly beaten

1 cup milk

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2 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions


1. Heat oven to 350. Cut 10 slices of bread each 1 inch thick. 


2. Stir together brown sugar, melted butter, and maple syrup; pour into a lightly greased 13- x 9-inch baking dish.


3. Whisk together eggs, milk, sugar, cinnamon, and vanilla. Arrange bread slices in the baking dish and sprinkle with pecans; pour egg mixture over bread.


4. Bake 35 to 37 minutes or until golden brown. Serve immediately.

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