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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pecan Baked French Toast (From the Inn at Harbor Hill - bed & breakfast) Recipe

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This recipe for Pecan Baked French Toast (From the Inn at Harbor Hill - bed & breakfast) is from The "Monaco" Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf French bread (crusty type)
8 large eggs
2 cups half-&-half
1 cup milk
2 tablespoon granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt Maple Syrup (served on the side)
Directions:
Directions:
Slice bread into 18 pieces (1” each). Arrange slices in a sprayed (non-stick) or buttered 9” x 13” baking dish (don’t stack slices). In a large bowl combine eggs, half-&-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Mix with a whisk until blended. Pour mixture over bread slices making sure all are covered evenly with liquid mixture. Turn slices over once. Sprinkle some cinnamon over bread. Cover with plastic wrap and refrigerate overnight

Praline topping:
1 stick butter
1 cup packed light brown sugar
¾ chopped pecans
½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Prepared topping ahead and leave out overnight. Mix ingredients until blended.
Next day: preheat oven to 350%.
Add 2 tablespoon light corn syrup (I use Maple Syrup) to Pecan/Praline Topping. Mix well and spread topping over the bread.

Place foil pan under baking dish to catch bubbling overflow.

Bake uncovered for 40-50 minutes until puffed & lightly golden.

Serve with maple syrup (I find this is not needed)
Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
This has now become our Christmas morning family tradition

 

 

 

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