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Saturday, 10 September 2011

French Toast with Praline Topping

Loaf of French Bread 
Cream Cheese (either block of regular or flavored spread)
6 eggs
1 cup milk
1/4  tsp vanilla
1/2 cup Maple Syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt

Butter an 9 x 13 baking pan.  Slice the french bread, cover bottom of baking pan with french bread.  Cover each slice of the french bread with Philadelphia cream cheese, then place another slice of french bread on top of each bottom piece.  Beat eggs, vanilla, Maple Syrup cinnamon, nutmeg and salt together, pour on top of the bread.  Cover baking pan and set in fridge over night for baking the next morning.

***Praline Topping***
1 cup butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients for Praline Topping in a medium bowl and blend well.  Spread evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Note:  I served this a homemade strawberry syrup to complement the strawberry cream cheese that I used for the filing.

This breakfast can be served with fried sausages, bacon or ham.

Thanks Aunty for this recipe....I tweaked the Praline Topping and Strawberry Sryup


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