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Egg Nog French Toast Recipe

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This recipe for Egg Nog French Toast, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob McAdams
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 eggs
3 c. Half & Half
1/3 c. sugar
1/2 tsp. nutmeg
1 1/2 tsp. rum or vanilla extract
24 3/4" slices French bread
powdered sugar

Praline Sauce:
1 1/2 c. brown sugar
1/2 c. light corn syrup (or maple syrup)
1/2 c. water
2 T. butter
1/2 c. chopped pecans

Directions:
Directions:
Coat 2 (15" x 10") baking pans (not Pyrex) with vegetable spray. Combine eggs, milk, sugar, nutmeg and vanilla. Beat until well blended. Arrange bread slices in pans and pour egg mixture over the bread. Turn bread slices until all liquid is absorbed. Refrigerate, covered overnight. Preheat oven to 500 degrees. Remove pans from refrigerator and bake for 15 min. Serve with praline sauce or dusted with powdered sugar.

Praline Sauce: Combine sugar, syrup, & water and bring to a boil, then lower temperature and simmer for 3 min. Add butter and pecans; simmer for 1 min.

Number Of Servings:
Number Of Servings:
14-16
Personal Notes:
Personal Notes:
Bob is the husband of Emily (Hollenshead) McAdams & the son-in-law of the late Jack & Dorothy (Bellew) Hollenshead. This is as good with syrup as with praline sauce!

 

 

 

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