Pecan-Praline French Toast

photoThis recipe is so good. It is from page 106 of the February 2011 issue of Southern Living magazine. It makes 9 servings.







Pecan-Praline French Toast

1 (16 ounce) French bread loaf
1 cup firmly packed light brown sugar
1/3 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 13- x 9-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.

By my calculation: Per serving: 453, Total Fat: 16.2g, Sat. Fat: 5.6g, Carb: 67.7g, Fiber: 2.6g, Protein: 11.2g


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