Praline French Toast (Serves 8)
1-1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.
Serve with whipped cream and fruit. Bananas are awesome, but so are strawberries!
**The only way we can figure to fit that many pieces of bread into the 9×13 is to make it a double layer. Hans likes it with the crust on, but when I made it, I cut off the crusts and it was a little prettier when the pieces were cut. But Hans said he missed the crusts….personal taste.
**My choice for Mother’s Day breakfast….it’s like pecan pie for breakfast, I love it!