logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Desserts Site

BellaOnline's Desserts Editor

g

Pumpkin Praline French Toast Recipe


French Toast is not usually considered a dessert. However, when hosting a brunch, many of the sweet dishes sit in for dessert, since traditional desserts aren’t usually served. Pumpkin Praline French Toast is sweet enough to be considered a brunch dessert, but it is also a delicious main dish to be served with eggs, bacon, sausage, ham, or other brunch items. The bread slices are soaked in a flavorful pumpkin mixture made rich with plenty of eggs; a caramel pecan topping bakes underneath the bread slices. When the toast is finished baking, it can be unmolded onto a serving platter for a spectacular presentation, or the toast slices can be individually dipped from the serving dish. Either way, this elegant French toast will become an oft-requested favorite.
””
Pumpkin Praline French Toast is easy on the cook, since it’s made the night before and baked just before serving. Although it really needs no additional adornment, some guests may like a little butter and maple syrup on the side.


12 Servings

1 pound French bread, (1 loaf)

1 cup brown sugar
1/2 cup light corn syrup
1/4 cup butter
1 cup pecan halves

2 1/2 cups milk
2 tablespoons brown sugar
1 pinch salt
1 tablespoon flour
1 cup pumpkin puree
3 eggs
1 teaspoon pumpkin pie spice

Butter and maple syrup
  1. Slice the bread into 1" slices; set aside.

  2. Mix the brown sugar, corn syrup, and butter in a microwaveable container.

  3. Microwave 2-3 minutes or until boiling.

  4. Stir well and spread over the bottom of a 9 x 13" casserole dish; sprinkle the pecans on top.

  5. Arrange the bread slices over the pecan mixture. It's okay to crowd the bread, but keep it in 1 layer.

  6. Whisk together (or blend in the blender) the milk, brown sugar, salt, flour, pumpkin puree, eggs, and pumpkin pie spice; pour over the bread slices.

  7. Cover the dish with plastic wrap and refrigerate at least 8 hours or overnight.

  8. Preheat oven to 350°.

  9. Remove the plastic wrap from the baking dish and bake the French toast 45 - 50 minutes or until golden brown and set in the middle.

  10. To serve: Run a knife around the edges of the dish and place a large serving platter over the dish. Invert onto the serving platter. Or dip up individual pieces of French toast onto serving plates upside down (to show off the praline topping). Serve with maple syrup.

Amount Per Serving
Calories 357 Calories from Fat 128
Percent Total Calories From:
Fat 36% Protein 9% Carb. 56%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 72 mg
Sodium 507 mg
Total Carbohydrate 50 g
Dietary Fiber 1 g
Sugars 0 g
Protein 8 g

Vitamin A 96% Vitamin C 3% Calcium 0% Iron 15%


Add Pumpkin+Praline+French+Toast+Recipe to Twitter Add Pumpkin+Praline+French+Toast+Recipe to Facebook Add Pumpkin+Praline+French+Toast+Recipe to MySpace Add Pumpkin+Praline+French+Toast+Recipe to Del.icio.us Digg Pumpkin+Praline+French+Toast+Recipe Add Pumpkin+Praline+French+Toast+Recipe to Yahoo My Web Add Pumpkin+Praline+French+Toast+Recipe to Google Bookmarks Add Pumpkin+Praline+French+Toast+Recipe to Stumbleupon Add Pumpkin+Praline+French+Toast+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Desserts Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Fresh Peach Dumplings Recipe

Slow Cooker Berry Pudding Cake Recipe

Slow Cooker Pots de Creme au Chocolate Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor