Praline French Toast | Pralines.com

Praline French Toast (or "Pain Perdu" in Creole French)

Quick & Simple Ideas

Use Praline Topping in place of syrup on pancakes, crepes, waffles, or biscuits.
Store-bought coffee cakes, brioche and pastries can be enhanced by melting pralines of your favorite flavor (Original Creole, Rum or Chocolate) in a small amount of boiling water to use as a glaze topping.
Streusel and crumb toppings are easily made with 3 ingredients: equal parts Fallen Pralines to butter and flour.
Pecanfections can be substituted for any recipe calling for pecans, walnuts, almonds, or other nuts.

This easy recipe for French toast uses our Praline Topping instead of regular syrup, making this classic dish extra special for the next time you need something easy and impressive for your family or guests.

Ingredients:

9 eggs
3 cups half-and-half cream
1/3 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon or nutmeg
24 (3/4 inch thick) slices French bread
1 (10 oz) jar Praline Topping to use for syrup
1/2 cup water
2 tbsp butter

Directions:

In a large mixing bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon or nutmeg. Arrange bread in a single layer in two greased 15" x 10" x 1" baking pans. Pour egg mixture over the bread. Cover and refrigerate for a few hours.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 400 degrees F. Bake, uncovered, for 20-25 minutes, or until golden brown.

While the French toast is baking, begin making the Praline syrup. Empty the jar of Praline Topping into a saucepan. Add water and butter. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 3 minutes. Before serving, spoon desired amount of syrup mixture over each slice.