Praline Brunch Toast

Ingredients

8 eggs

1-1/2 cups half and half

3/4 cup plus 1 Tablespoon brown sugar, packed (divided use)

2 teaspoons vanilla

8 thick slices (3/4 inch) sourdough bread

1/2 cup butter

1/2 cup maple syrup

3/4 cup coarsely chopped pecans

Prepare the night before serving. In bowl, thoroughly blend eggs, half and half, 1 Tablespoon brown sugar, and vanilla. Set aside. In 9 x 13-inch baking dish , melt butter, remaining brown sugar, and maple syrup, then sprinkle in pecans.

Dip bread in egg mixture and fit in baking dish over butter mixture. Pour remaining egg mixture over all. Cover and refrigerate overnight. Bring to room temperature before baking at 350 degrees for approximately 45 minutes or until set. Invert onto cookie sheet, leaving baking dish on for several minutes to allow topping to set up. Remove baking dish, cut, and serve.

Serves: 8

You can find this and many other recipes in The Heartstone Inn's Bigger, Better Breakfast and Brunch Cookbook.

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