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“Corrected Recipe: Praline French Toast”
by Tom Goodman
December 8, 2004

Here is a correction to the recipe I sent out earlier today in Winning Ways.  We had some font problems that caused the fractions beside the butter, cinnamon, and nutmeg to print incorrectly.  Please use this recipe, and discard the earlier one:

        Praline French Toast

             20 1-inch slices of baguette or bread equivalent

             8 large eggs
             2 cups half-and-half
             1 cup whole milk
             2 tablespoons sugar
             1 teaspoon vanilla extract
             ¼ teaspoon ground cinnamon
             ¼ teaspoon ground nutmeg
             dash of salt

        Praline Topping:

             ½ pound (2 sticks) unsalted butter, room temperature
             1 cup packed light brown sugar
             1 cup chopped pecans
             2 tablespoons Vermont maple syrup
             ½ teaspoon ground cinnamon
             ½ teaspoon ground nutmeg

Arrange bread slices in a 9x13 baking dish.  Combine next 8 ingredients.  Beat until blended but not too bubbly.  Pour over bread, moistening all slices.  Cover and refrigerate overnight.
To prepare the topping, combine all the ingredients until well blended.  Cover and refrigerate overnight.
To bake:  Bring the topping mixture to room temperature.  Preheat oven to 350. Just before baking, evenly spread topping on each slice of bread.  Bake 40 minutes until puffy.  Serve with Vermont maple syrup.

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