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-> [Baked, Bakery, Breads, Breakfast, French, Western European] -> [Oven-baked nutmeg praline french toast Recipe] |
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Oven-baked nutmeg praline french toast
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| Artist: |
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| Categories: |
Baked, Bakery, Breads, Breakfast, French, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| slice | Italian bread, cut about | | | ?inch thick | | 4
| large | Eggs | | 1
| cup | Milk or half-and-half | | 2
| tbsp | Granulated sugar | | 2
| tbsp | Orange liqueur | | | -or orange juice | | 1/2
| tsp | Vanilla extract | | 1/2
| tsp | Nutmeg | | 1/4
| tsp | Salt | | 1/3
| cup | Butter | | 1/2
| cup | Chopped pecans | | 1/4
| cup | Lt brown sugar, firmly packed | | 1
| tbsp | Butter, melted |
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Procedures:
| 1 | Place bread in single layer in 13 x 9 x 2-inch baking dish. | | 2 | Whisk together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. | | 3 | Pour over bread, turning once to coat evenly. | | 4 | Refrigerate, covered, several hours or overnight. | | 5 | Preheat oven to 400 °F. | | 6 | Place 1/3 cup butter in 15 x 10-inch jelly roll pan; place in oven to melt butter. | | 7 | Remove from oven; tilt pan to coat evenly with butter. | | 8 | Arrange bread in single layer in prepared pan. | | 9 | Bake, uncovered, about 25 minutes or until firm and golden brown. | | 10 | Meanwhile, combine pecans, brown sugar and 1 tablespoon butter in small bowl. | | 11 | Sprinkle over baked french toast. | | 12 | Broil, about 5 inches from heat, watching carefully, about 1 minute or until topping begins to bubble. | | 13 | Variation: omit praline topping (made with pecans, brown sugar and the 1 tablespoon melted butter). | | 14 | Bake french toast as directed, but carefully turn bread halfway through baking time. | | 15 | Do not broil. | | 16 | Note: other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream or butter with fruit preserves. |
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