Oven-baked nutmeg praline french toast
French Brunch Bread Toasts
Last updated 6/12/2012 12:47:23 AM. Recipe ID 8065. Report a problem with this recipe.
Title: Oven-baked nutmeg praline french toast
Categories: Brunch, Bread, Tried, Favorite
Yield: 4 Servings
8 sl Italian bread, cut about
4 lg Eggs
1 c Milk or half-and-half
2 tb Granulated sugar
2 tb Orange liqueur
-or orange juice
1/2 ts Vanilla extract
1/2 ts Nutmeg
1/4 ts Salt
1/3 c Butter
1/2 c Chopped pecans
1/4 c Lt brown sugar,firmly packed
1 tb Butter, melted
Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk
together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour
over bread, turning once to coat evenly. Refrigerate, covered,
several hours or overnight. Preheat oven to 400 degrees F. Place 1/3
cup butter in 15 x 10-inch jelly roll pan; place in oven to melt
Remove from oven; tilt pan to coat evenly with butter. Arrange bread
in single layer in prepared pan. Bake, uncovered, about 25 minutes or
until firm and golden brown. Meanwhile, combine pecans, brown sugar
and 1 tablespoon butter in small bowl. Sprinkle over baked french
toast. Broil, about 5 inches from heat, watching carefully, about 1
minute or until topping begins to bubble.
Variation: Omit praline topping (made with pecans, brown sugar and
the 1 tablespoon melted butter). Bake french toast as directed, but
carefully turn bread halfway through baking time. Do not broil.
NOTE: Other toppings include softened cream cheese combined with
maple syrup, sweetened whipped cream or butter with fruit preserves.
Yield: 8 slices Serving: 2 slice Nutritional Information
per serving Calories 310 Total Fat 17 g Total
Carbohydrates 30 g Protein 7 g Vitamin A 10 %DV Calcium 65 mg
>From the recipe files of email@example.com
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