Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Praline French toast

The recipe came from a recipe book called Barracuda in Velvet Gloves which was put together by The Charity League in Martinsville, VA.  I was lucky enough to enjoy it for the first time at my Bible Studies Christmas brunch.  I would like to thank Susan Chandler for making it and sharing this wonderful recipe.

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 45 minutes
Meal Type: Entree
NC Ingredients: Eggs, Dairy, Pecans

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Ingredients

French toast Layer:
1
cup firmly packed light brown sugar
1/2
cup butter
2
tablespoons light corn syrup
1
8 ounce package crescent rolls
6
large eggs
1
½ cups milk
1
teaspoon vanilla
1/4
teaspoon salt
Praline Topping Layer: (optional)
1
stick butter
1/2
cup packed light brown sugar
1/2
cup chopped pecans
1
Tablespoon light corn syrup
1/4
teaspoon cinnamon
1/4
teaspoon nutmeg

Directions

French toast Layer:

Stir together sugar, butter and corn syrup in a small saucepan.  Cook over low heat until butter melts and mixture is smooth.  Pour into lightly greased 13 x 9-inch dish.  Place rolls in a single layer over syrup.

Whisk together eggs, milk, vanilla and salt; pour over rolls.  Cover and chill overnight.

Praline Layer:

Remove from refrigerator and let stand at room temperature for 30 minutes.  Combine Praline Topping ingredients in a medium bowl and blend well.  Spread evenly over the casserole before baking. (optional)  Bake at 350 degrees uncovered for 45 minutes.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.