The Kate Shepard House

Red and white China plates with pecan topped french toast, thick-cut bacon, strawberry, and cherries

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Pecan Praline French Toast

The night before, whisk the following together until well blended:

  • 8 eggs
  • 1 ½ cup Half & Half
  • 1 Tsp. Vanilla
  • 1 Tbsp. Dark Brown Sugar
  • 1 Tsp. Cinnamon
  • French bread sliced approximately two inches thick

In a 9 x 12 baking pan that has been sprayed with Pam, pour approximately one cup of the above mixture on the bottom. Lay out 8 slices of French bread over the mixture. Pour remaining mix on top making sure all is well soaked. Cover and refrigerate overnight.

In the morning:

Preheat oven to 350 degrees.

In a saucepan, heat the following over medium heat:

  • 1 stick butter
  • ¾ cup dark brown sugar well packed
  • ½ cup Pure Maple Syrup**
  • 1 Tsp. Vanilla

Stir until boiling. Reduce heat and stir for one minute. Remove from heat. Add approximately one quarter of a cup of chopped pecans and stir well. Pour over the bread.

Bake at 350 degrees for 25-35 minutes. Serve warm with powdered sugar lightly sprinkled on top.

** Only use Pure Maple Syrup.
*** This also makes fabulous Bread Pudding using torn bread! Serve with your favorite sauce.

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