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

Print Recipe

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.