Recipe - Praline French Toast - Super Bfast- Radio

8 Eggs OR egg beaters to equal
1 One half cup Half and half OR skim milk
Three fourths cup Plus 1 Tbs. brown sugar
2 teaspoon Vanilla
8 sl French bread; 3/4" thick to
cover bottom
One half cup Margarine
One half cup Pancake syrup; maple
recommended
Three fourths cup Chopped pecans

Blend eggs, Half 'n Half, 1 T. brown sugar and the vanilla. Pour half of
the mixgture into 9x13" pan. Put the bread slices on top to cover the
bottom of pan. Spread rest of the mixture over the bread and cover and
refrigerate overnight to soak up well. In another 9x13" glass or
Corningware pan (either at the same time or the next morning) melt the
margarine, Three fourths c. of brown sugar, syrup and the nuts. Cover with foil if
overnight or use fresh if in the AM. Place the soaked bread on top of nut
muxture and bake at 350'F. for 3035 minutes until puffed and browned. Is
fantastic! You will only eat 2 pieces each. DON"T overcook or will
carmelize the bottom and be hard to get out of pan. Use glass or
Corningware as metal pans carmalize too quickly. Can brown slightly under
broiler if you want to, but not necessary.

Recipe by: WSGW 5/7/91 350'F Posted to MCRecipe Digest V1 #769 by Ed
Griffin egriff@bytethis.com on Sep 01, 1997