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Date Posted: 00:50:21 11/13/05 Sun
Author: Pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Praline French Toast

Praline French Toast

Serving Size : 4
8 eggs OR egg beaters to equal
1 1/2 Cups half and half OR skim milk
3/4 Cu + 1 T. brown sugar
2 Teaspoons vanilla
8 Slices French bread, 3/4" thick to cover bottom
1/2 Cup margarine
1/2 Cup pancake syrup, maple recommended
3/4 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, 3/4 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 30-35 minutes
until puffed and browned.
This 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.

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