Pink Praline French Toast

 

 Pink Praline French Toast

1 loaf French bread (13-16 ounces) (you may also use challah bread instead for a slightly different texture)

8 large eggs

2 cups half-and-half

1/2 cup milk

2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

Dash salt

*pink natural food coloring  2 to 4  drops of red food coloring to a white base such as the half and half or milk during the recipe. 

Praline Topping (recipe follows)

Maple syrup (we use 100% pure Maine maple syrup)

Directions: Slice bread into 20 slices, 1-inch each. Arrange slices upright, in a generously buttered 9 x 13-inch flat baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, vanilla, cinnamon and salt, and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.The next day, preheat the oven to 350 degrees FServe with maple syrup.Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline Topping

1/4 pound (1 stick) 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 in a medium bowl and blend well.