Thursday, September 15, 2011

Praline-Pecan French Toast

I always get excited when the first Fall editions of my magazines appear in the mailbox.  They're always full on tasty recipes and gorgeous fall decorations.  When my Southern Living arrived in the mail 2 weeks ago, I dogeared several recipes to try once the weather cooled down.  Little did a know that a couple days of cooler weather were just around the corner.  Hooray!!

So last Friday night, while The Hubs watched football, I pulled out my Southern Living and decided to try one of the fall recipes before the 100 degree heat showed back up.  
I couldn't resist the Praline-Pecan French Toast.  It's one of those breakfast dishes that you can whip up the night before and then bake in the morning.  It would be perfect if you're having company stay over.  Especially since it smells heavenly while in the oven.  

*Note: I only made a 1/2 recipe since only The Hubs and I would be enjoying this french toast.  However, I've given the full recipe measurements below.


  • 1 (16-oz.) French bread loaf
  • 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 2% reduced-fat milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract 



1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.

2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.

3. Whisk together eggs and next 4 ingredients. 

4. Arrange bread slices over pecans.

5. Pour egg mixture over bread. Cover and chill 8 hours.

6. Preheat oven to 350°. Bake bread 35 to 40 minutes or until golden brown. 

7.  Invert baking dish onto a serving tray, letting the brown sugar mixture pour over the french toast.  Serve immediately.

*Sorry for the poor photography.  It was really dark in my kitchen at 11pm while I was prepping this.

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