Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, November 23, 2012

praline pecan french toast

for thanksgiving breakfast this year, i tried a new twist on baked french toast.  this was a recipe that was made ahead, the day before, and then refrigerated overnight.  the baking time the next morning was only 35 minutes, which allowed for preparation of the other breakfast items.  this was a very tasty french toast recipe that i would highly recommend for your next morning meal.

i used a softer crust french bread which made the toast just perfect after baking.  a hard crust bread would not soften enough during the baking process.

to make the french toast:  cut ten to twelve one-inch slices of french bread, and save the remaining loaf for another purpose.  stir together 1 cup brown sugar with 1/3 cup melted margarine and 2 tablespoons of maple syrup.

lightly grease a 13 by 9 ceramic dish and pour the brown sugar mixture in the dish.  add 3/4 cup chopped pecans.  next, whisk together 4 eggs with 1 cup milk, 2 tablespoons sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.  arrange the bread in the dish, and pour the egg mixture over the bread.  cover with plastic wrap and chill overnight or at least 8 hours.  preheat the oven to 350 degrees and bake for 35 minutes or until golden brown.  when serving, invert the bread on the plate for the praline pecan topping to serve as the syrup for the toast.  sprinkle with powdered sugar.

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