 |
Praline French Toast
Yield: 24 (2-slice) servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Brown sugar | 1 lb. 2 oz. | 3 cups | ||||
| Light corn syrup | 10 oz. | 1 cup | ||||
| Water | 8 oz. | 1 cup | ||||
| Butter | 2 oz. | 1/4 cup | ||||
| Pecans, finely chopped | 4 oz. | 1 cup | ||||
| Eggs | 2 lb. 10 oz.* | 24 Large | ||||
| Skim milk | 16 oz. | 2 cups | ||||
| Sugar | 3 oz. | 1/2 cup | ||||
| Ground nutmeg | - | 1 tsp. | ||||
| Rum extract | - | 1 Tbsp. | ||||
| Vanilla extract | - | 2 tsp. | ||||
| Vienna or French bread slices | 4 lb. | 48 (3/4-in.) slices |
- DIRECTIONS
- » In saucepan, bring sugar, corn syrup, and water to a boil over medium heat. Simmer 2 to 3 minutes, stirring occasionally.
- » Stir in butter and pecans. Continue cooking one minute. Remove from heat; cover and keep warm.
- » In a large bowl, beat together eggs, milk, sugar, nutmeg, rum, and vanilla extracts. Refrigerate batter if not used immediately.
- » Saturate bread slices in batter, transfer to spray-coated baking sheets, using a single layer arrangement.
- » Bake in preheated 400°F oven for 10 to 12 minutes. Flip slices and continue baking an additional 7 to 9 minutes, until golden brown, fully cooked, and internal temperature is a minimum of 160°F.
- » For each serving, portion 2 baked bread slices on plate. Drizzle 2 oz. syrup over slices or serve syrup in ramekin. Serve immediately.
*If using frozen or liquid whole egg product.
Note: French toast preparation should be completed within 1 hour (including service time). Do not let unbaked (soaked) French toast remain at room temperature for any length of time.