OVER NIGHT FRENCH TOAST

By lisapearce

Ingredients

• Praline syrup:
• 9 Eggs
• 3 Cups light cream
• 1/3 Cup sugar
• 1 1/2 tsp. rum extract (optional
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 24 to 30 slices French bread 3/4 inch thick (I use Italian bread
• 1 1/2 Cups packed brown sugar
• 1/2 Cup light corn syrup
• 1/2 Cup water
• 1/2 Cup chopped pecans, toasted
• 2 Tbs. butter

Preparation

Step 1

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 15/10x 1 pan. 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 min. 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. Serve with the French toast. Yields 10-12 servings.

This recipe can be cut in ½.