"PECAN PRALINE FRENCH TOAST "
Recipe from Arnold D. Kruck, Executive Chef

Ingredients:

• ¾ cup butter
• 1 cup light brown sugar
• 1 cup chopped pecans
• 8 large eggs
• 1 ½ cups milk (to make custard a little thicker use heavy cream, it is your preference)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• Ground cinnamon to taste
• 1 loaf of bread (you can use French, Challah or white Pullman), cut into 1" slices

Preheat oven to 350 degrees.

In a 12" X 15" baking pan, melt butter in the oven as it heats being careful not to burn the butter. Stir in brown sugar. Sprinkle with pecans.

In a medium bowl, beat the eggs and stir in the milk, vanilla, sugar and cinnamon. Dip the slices of bread into the egg mixture. Arrange the slices over the brown-sugar-pecan mixture in the pan. Be careful of any splattering from the hot sugar mixture. Pour any remaining egg mixture over the bread.

Bake for 35 to 40 minutes, or until toast is golden brown. Invert on pan and cut into slices and serve.