Cinnamon-Praline French Toast

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French toast is family favorite on weekends. The custard can be made up to an hour ahead of time then I fry up the toast as members of the household awaken and are ready to eat.  Topped with real maple syrup, the toast is both sweet and satisfying.  Sometimes, however, I like to make the French toast extra special.  This easy praline topping, a combination of butter and brown sugar sprinkled with pecans takes ordinary French toast to a whole other level and makes this dish guest worthy.  You can adjust the amount of cinnamon in both the custard and the praline sauce to your liking.  Be sure to use a thick sliced, hearty bread and allow it to soak up the custard until the entire slice is saturated.

Serve the French toast with fresh fruit and a side of crispy bacon or for an extra special treat, homemade sausage patties.  Plan ahead for weekday breakfasts and make a double batch of both the toast and the praline topping. Simply pop the French toast in a toaster or microwave oven to freshen and warm the praline mixture in the microwave for a few seconds until it is warm.

CINNAMON – PRALINE FRENCH TOAST

1 cup whole pecans, toasted

1/3 cup butter

3/4 cup dark brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons heavy cream

8 thick slices hearty bread, challah and country white work well

8 eggs

1 cup whole milk

1 teaspoon almond extract

1/2 teaspoon ground cinnamon

  • Place the pecans in a dry skillet and toast oven medium-high heat until browned and crunchy.  Watch carefully so the nuts do not scorch.  Remove from the heat and set aside.
  • Melt the butter in a medium skillet over medium high heat.
  • Add the brown sugar and 1/2 teaspoon of cinnamon and stir until combined.  Continue to cook until the sugar is melted and the mixture is smooth.
  • Reduce the heat to low and stir in the cream.  Cook for one minute.
  • Keep warm over low heat until ready to use.  Immediately before serving stir in the toasted pecans.
  • Pre-heat the oven to 200 degrees.
  • Coat a griddle with cooking spray and set the heat to high.
  • In a shallow dish (a pie plate or cake pan works well), combine the eggs, milk, almond extract, and remaining 1/2 teaspoon of cinnamon.  Beat well with a whisk or a fork until combined.
  • Working in batches, place the slices of bread into the dish.  Allow to sit for two minutes then turn the bread over and let sit for an additional minute.
  • Move the custard soaked bread to the prepared griddle and cook for 3-4 minutes per side until the bread is browned on the outside and heated through.
  • Remove the toast from griddle and place in the oven on a heat proof platter while the remainder of the toast cooks.
  • When ready to serve, divide the toast between  four plates and top with the praline mixture.  Serve immediately.

Serves 4

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One thought on “Cinnamon-Praline French Toast

  1. […] are even more decadent since they are cooked in the sausage drippings.  All you need is some French toast to accompany the dish and you are good to go.   I know this dish isn’t very healthy but […]

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