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Praline French Toast



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3 cups brown sugar (about 1 lb. 2 oz.)
1 cup light corn syrup (about 10 oz.)
1 cup water (about 8 oz.)
1/4 cup butter (about 2 oz.)
1 cup pecans, finely chopped (about 4 oz.)
24 large eggs (about 2 lb. 10 oz. liquid whole egg product)
2 cups skim milk (about 16 oz.)
1/2 cup sugar (about 3 oz.)
1 tsp. ground nutmeg
1 tbsp. rum extract
2 tsp. vanilla extract
48 Vienna or French bread slices, 3/4" think (about 4 lb.)


  1. 1
    In saucepan, bring brown sugar, corn syrup, and water to a boil over medium heat. Simmer 2 to 3 minutes, stirring occasionally.
  2. 2
    Stir in butter and pecans. Continue cooking one minute. Remove from heat; cover and keep warm.
  3. 3
    In a large bowl, beat together eggs, milk, 1/2 cup sugar, nutmeg, rum, and vanilla extracts. Refrigerate batter if not used immediately.
  4. 4
    Saturate bread slices in batter, transfer to spray-coated baking sheets, using a single layer arrangement.
  5. 5
    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.
  6. 6
    For each serving, portion 2 baked bread slices on plate. Drizzle 2 oz. syrup over slices or serve syrup in ramekin. Serve immediately.


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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cuisines North & South American, Other North American
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