John & Renee Eissinger Innkeeper of Blue Gull Inn Bed & Breakfast in Port Townsend, Washington , United States shares recipe for Pecan-Praline French Toast

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	Recipe : Pecan-Praline French Toast

This Recipe contributed by:
John & Renee Eissinger Innkeeper of Blue Gull Inn Bed & Breakfast in Port Townsend, Washington , United States

1 loaf French bread (or more depending on amount of people you’re feeding, I figure 2 pieces per person)
3 eggs
1 ½ cups milk (you can use soy, low-fat, fat-free or ½ & ½)
1 tsp. vanilla

Mix eggs, milk & vanilla. Dip sliced bread in egg mixture and place on a baking sheet sprayed with PAM. Pour any left over egg mixture over the top, cover and refrigerate overnight. You may have to make a double batch of the egg mixture if you use a lot of bread.

Next morning mix:
1 stick of butter, melted
1 cup packed brown sugar
½ to ¾ cup chopped pecans (more of less to suit your taste)
Add in a little maple syrup, about 3 tablespoons or so

Spread over the bread BEFORE baking in a 350 degree oven for about 35-40 min. until brown. Serve with additional syrup.

(Updated: 28 Mar 2007)

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