How about a little dessert for breakfast? Of course the answer was yes and everyone loved it.
praline-pecan french toast (Southern Living Magazine, February 2011)
1 (16 ounce) French bread loaf
1 cup firmly packed light brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
3/4 cup chopped pecans
4 large eggs, lightly beaten
1 cup 2% reduced fat milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13x9-inch baking dish. Sprinkle with chopped pecans.
Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
Preheat oven to 350. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.
French toast has always been my very favorite breakfast food so of course I tried this last Sunday morning and LOVED it! It was so easy to make it up before bed and them pop it int he oven. With all that yummy gooeyness I didn't' even have to mess with syrup. Definitely making this again . . . though the kids don't' want the nuts on theirs.
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