Praline French Toast
1 loaf Breakfast Bread
4 eggs, beaten (or 1 cup egg substitute)
1/2 cup reduced-fat milk
1 teaspoon vanilla extract
3 tablespoons butter, divided
1/2 cup pecan halves
2 tablespoons sugar
3/4 cup maple syrup
1. Preheat oven to 200°F (for holding). Cut eight 1/2-inch-thick slices from bread. Combine eggs, milk, and vanilla in shallow bowl.
2. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Add 1 tablespoon butter; swirl to coat. Dip 4 bread slices, one at a time, into egg mixture, coating both sides; remove and let excess drip off, then place in pan. Cook 2–3 minutes on each side or until golden. (Place in oven, on baking pan, to keep warm until ready to serve.) Repeat with remaining 4 bread slices and 1 tablespoon butter.
3. Add remaining 1 tablespoon butter and pecans to pan. Cook 3 minutes, stirring often, until lightly toasted and aromatic. Increase heat to high; add sugar and cook 2 more minutes, stirring continually.
4. Remove pan from heat; stir in syrup. Serve over French toast slices.
CALORIES (per 1/4 recipe) 648kcal; FAT 25g; CHOL 45mg; SODIUM 681mg; CARB 95g; FIBER 4g; PROTEIN 13g; VIT A 29%; VIT C 1%; CALC 11%; IRON 27%
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Utensils & Cookware
Recipe Version eggs0010-a