I am not really sure if the name of this recipe is called Company French Toast, but Inge’s recipe looks simlar to the French Toast concoction of some sort that I ate at the brunch a couple days ago. So, this is what I am calling the recipe.
I must state also that the recipe that I am posting is not my own recipe and I am not sure where the lady that made it got it. I followed her recipe directions (well so far because I still need to cook it), but when I make this recipe again I am going to tweak it a little bit. For instance, the recipe calls for eight eggs and one cup of milk. I think it can be easily modified using five eggs and one-and-a-half cups of milk instead. The recipe also calls for one loaf of French bread, but I think it is better suited for two loaves. The recipe also directs you to arrange the bread in a 9 x 13 pan and then pouring the egg batter over the top. I think it would be better to dip the bread slices in the batter quickly first, and then after the bread is arranged to pour the remaining batter over the top evenly.
We’ll see tomorrow morning how my tweaks performed. Keep your fingers crossed.
Company French Toast
2 loaves French bread, cut into 1-1/2 inch slices
5 eggs
1 1/2 cups milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
1/8 t salt
Praline Topping
1/2 cup butter, melted
1 cup brown sugar
1 cup pecans or almonds, chopped
2 t corn syrup (I think maple syrup, molasses, or honey would substitute well)
1/2 t cinnamon
1/2 t nutmeg
Beat eggs and stir in well milk, vanilla, sugar, salt, cinnamon, and nutmeg. Dip sliced french bread quickly into batter and then arrange in a 9 x 13 well buttered baking dish. Pour any remaining egg batter evenly over slices of french bread. Cover with foil and refrigerate overnight.
Preheat oven to 350 F. In a medium mixing bowl, mix together the praline topping ingredients and then pour over uncovered battered french bread slices.
Bake for 40-60 minites or until puffy and golden brown. Serve with Butter Syrup.
