Wednesday, May. 07, 2008

Pecan praline - creme brulee French toast

Pecan praline - creme brulee French toast

3/4 cup butter

1 1/2 cup packed brown sugar

1/2 cup dark corn syrup

1 1/2 cup pecan pieces

1 (12 oz.) loaf French bread, NOT sliced

6 eggs

1 cup half and half

1/4 cup sugar

1 tablespoon pure vanilla extract

1/2 teaspoon salt

Makes 8 to 12 servings.

In a heavy saucepan over medium heat, melt butter with brown sugar and corn syrup. Cook, stirring often, until melted and smooth. Pour into a well greased 13-by-9-by-2-inch baking pan. Evenly distribute toasted pecan pieces over brown sugar layer. Cut bread into 1-inch thick slices. Arrange bread slices in a single layer over pecans in baking pan, crowding to fit snuggly. (Reserve ends of bread and any remaining bread for another use.) Whisk together eggs and remaining ingredients until well blended. Pour over bread slices. Cover with plastic food wrap and store in the refrigerator for up to 1 day before baking. Remove from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 350 degrees. Bake in center of oven for about 40-45 minutes, until puffed and edges are golden. Cut into 8 servings. Serve each serving with the pecan-caramel side up.

Note: In my opinion, this is the BEST French Toast ever! Try it and see for yourself.