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Monin Caramel Praline French Toast Recipe

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Monin Caramel Praline French Toast

Ingredients

  • 1 cup whole milk or half-and-half
  • 4 large eggs
  • 1/2 cup Monin Praline Syrup
  • 1/4 teaspoon salt
  • 6 to 8 (1/2-inch) slices brioche, challah bread or Texas toast
  • 4 tablespoons butter
  • TOPPING
  • Candied Pecans
  • Monin Caramel Sauce
  • 2 1/2 cups pecan halves
  • 2 teaspoons vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
Glass: Culinary
Garnish: Monin Caramel Sauce, pecan
Glass Size:

Instructions

  1. In medium size mixing bowl, whisk together the half-and-half, eggs, Monin Praline Syrup, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
  2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a sheet pan, and allow to sit for 1 to 2 minutes.
  3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
  4. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with Monin Caramel Sauce and candied pecans
  5. TOPPING
  6. Candied Pecans
  7. Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.
  8. Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil until sugar turns medium amber in color (236°F on a candy thermometer).
  9. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.
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