You may also like
Categories:
Bread eggs milk mango sugar vanilla ground cinnamon ground nutmeg butter salt butter brown sugar pecans corn syrup ground cinnamon ground nutmeg
Viewed: 15 - Published at: a year agoIngredients
- French Toast:
- 1 package of Hawaiian sweet bread (or any loaf of bread, 13-16 ounces)
- 8 large eggs
- 1 1/2 cups half-and-half
- 1 cup milk
- 1/2 cup juice (mango or orange work well)
- 2 tbls granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- butter
- salt
- Praline Topping:
- 1/2 lb (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tbls light corn syrup (if none, substitute maple syrup)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Method
- French Toast Preparation:
- Slice rolls into ~2" slices (either, cut and lay on sides or put tops up...tops will brown).
- If using bread, slice into 1" pieces and lay 2 rows overlapping)
- Arrange slices in a well buttered 9x13" baking dish
- In a large bowl, mix eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, a dash of salt and whisk/mix until blended (not too bubbly)
- Pour mixture over the bread evenly and making sure all edges and mixture gets between the slices.
- Cover and refrigerate overnight
- Next day: Praline Topping
- Take out bread/mix from refrigerator
- Preheat oven to 350 degrees F
- Separately, combine all ingredients for the Praline topping over low heat in a sauce pan
- Spread Praline topping evenly over the bread
- Bake for 40 minutes (I usually make a bit more that will take a little longer).
- Bake until puffed-up & lightly browned.
- Its usually sweet enough without adding maple syrup (but for those with a sweet tooth...serve with maple syrup)
