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Ingredients:
3 eggs
1 1/2 cup milk
1 1/2 cup Krustease baking mix (or bisquick)
1 tsp. vanilla
1 tsp. cinnamon
2 loaves French or sourdough bread
Praline mix:
1 1/2 cups crushed corn flakes
1 cup brown sugar
1 cup finely chopped pecans
Instructions:
Blend first 5 ingredients and refrigerate over night.
Cut your favorite loaf on bread in slices about 1 " thick. 1 hr. before serving. Dip the bread slices into the batter to coat each side, then stand them back to form the loaf shape again. (Do not soak in the batter). Let stand approx.. 30 minutes.
Make praline mix and place in a wide pie plate.
Dip each side of battered bread in praline mixture. Brown French toast in skillet or on hot griddle with melted margarine until golden brown. Serve with favorite syrup. I use maple and flavor it with orange zest. Note: Left over praline mix can be stored air tight for later use.
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Copyright © 1999 - 2004 Lanier Publishing International
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