Overnight French Toast Recipe
Ingredients
| Eggs | 9 Small | |
| Half and Half | 3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Rum extract | 1/2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| French bread slice | 30 | |
| Packed brown sugar | 1/2 Cup (16 tbs) (PRALINE SYRUP:) | |
| Light corn syrup | 1/2 Cup (16 tbs) (PRALINE SYRUP:) | |
| Water | 1/2 Cup (16 tbs) (PRALINE SYRUP:) | |
| Chopped pecans | 1/2 Cup (16 tbs), toasted (PRALINE SYRUP:) | |
| Butter/Margarine | 2 Tablespoon (PRALINE SYRUP:) |
Directions
In a large bowl, lightly beat eggs.
Mix in cream, sugar, rum extract if desired, vanilla and nutmeg.
Place the bread in a single layer in two well-greased 15-in.x 10-in.x 1-in.baking pans.
Pour the egg mixture over bread in each pan.
Turn bread over to coat both sides.
Cover and refrigerate overnight.
Bake, uncovered, at 400° for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan.
Reduce heat and simmer for 3 minutes.
Add pecans and butter; simmer 2 minutes longer.
Mix in cream, sugar, rum extract if desired, vanilla and nutmeg.
Place the bread in a single layer in two well-greased 15-in.x 10-in.x 1-in.baking pans.
Pour the egg mixture over bread in each pan.
Turn bread over to coat both sides.
Cover and refrigerate overnight.
Bake, uncovered, at 400° for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan.
Reduce heat and simmer for 3 minutes.
Add pecans and butter; simmer 2 minutes longer.
Chef
