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Praline French Toast
Yield: 24 (2-slice) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Brown sugar |
1 lb. 2 oz. |
3 cups
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| 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.
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