8 slice italian bread, cut about
1 3/4-inch thick
4 large eggs
1 cup milk or half-and-half
2 tbsp granulated sugar
2 tbsp orange liqueur or orange juice
1/2 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup butter
1/2 cup chopped pecans
1/4 cup lt brown sugar,firmly packed
1 tbsp butter, melted
Directions
Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk
together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour
over bread, turning once to coat evenly. Refrigerate, covered,
several hours or overnight. Preheat oven to 400 degrees F. Place 1/3
cup butter in 15 x 10-inch jelly roll pan; place in oven to melt
butter.
Remove from oven; tilt pan to coat evenly with butter. Arrange bread
in single layer in prepared pan. Bake, uncovered, about 25 minutes or
until firm and golden brown. Meanwhile, combine pecans, brown sugar
and 1 tablespoon butter in small bowl. Sprinkle over baked french
toast. Broil, about 5 inches from heat, watching carefully, about 1
minute or until topping begins to bubble.
Variation: Omit praline topping (made with pecans, brown sugar and
the 1 tablespoon melted butter). Bake french toast as directed, but
carefully turn bread halfway through baking time. Do not broil.
NOTE: Other toppings include softened cream cheese combined with
maple syrup, sweetened whipped cream or butter with fruit preserves.
Yield: 8 slices Serving: 2 slice Nutritional Information
per serving Calories 310 Total Fat 17 g Total
Carbohydrates 30 g Protein 7 g Vitamin A 10 %DV Calcium 65 mg
>From the recipe files of suzy@gannett.infi.net
Servings: 4 servings
Oven-Baked Nutmeg Praline French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Candy; French
The History of Recipes
Written cooking instructions as a concept can be tracked way back into ancient history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Closer to modern times, there are two recipe books from the fourteenth century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that appears on menues today, but rather accounts of the types of food enjoyed by the upper classes of that period. During the succeeding few centuries, the powerful families of Wesstern Europe competed to offer the best banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books are in great demand, due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Oven Baked Nutmeg Praline French Toast recipe.
