Pecan Recipes
Pecan Recipes

Praline French toast

1 cup firmly packed light brown sugar
½ cup butter
2 tablespoons light corn syrup
1- 8 ounce package crescent rolls
6 large eggs
1½ cups milk
1-teaspoon vanilla
¼ teaspoon salt
Praline topping (optional)
1 stick butter
½ cup packed light brown sugar
½ cup chopped pecans
1 Tablespoon light corn syrup
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Stir together sugar, butter and corn syrup in a small saucepan.  Cook over low heat until butter melts and mixture is smooth.  Pour into lightly greased 13 x 9-inch dish.  Place rolls in a single layer over syrup. 
Whisk together eggs, milk, vanilla and salt; pour over rolls.  Cover and chill overnight.
Remove from refrigerator and let stand at room temperature for 30 minutes.  Combine Praline Topping ingredients in a medium bowl and blend well.  Spread evenly over the casserole before baking.  Bake at 350 degrees uncovered for 45 minutes.  Recipe serves 4-6.
Lisa’s Notes: The recipe came from a recipe book called Barracuda in Velvet Gloves which was put together by The Charity League in Martinsville, VA.  I was lucky enough to enjoy it for the first time at my Bible Studies Christmas brunch.  I would like to thank Susan Chandler for making it and sharing this wonderful recipe. 

Praline French toast
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Nc Pecan Growers Association