Pecan Praline Baked French Toast

Pecan Praline Baked French Toast

Ingredients:

French Toast

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Praline Topping

• ½ pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

See full recipe on : www.thetasteplace.com

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Pecan Pie Bars

Pecan Pie Bars

Ingredients:

• 1 can of refrigerated crescent rolls
• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup (dark or light, doesn't matter)
• 1 Tbsp butter, melted
• 1/2 tsp vanilla
• 1 egg, beaten

See full instructions on : www.ibelieveicanfry.com

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Caramel Pecan Ice Cream Dessert

Ingredients:

• 1 3/4 cups all-purpose flour, 425ml
• 1 cup pecans, chopped 250 ml
• 1 cup brown sugar, lightly packed 250 ml
• 1 cup oatmeal, 250 ml
• 1 cup margarine, melted
• 1 1/2 cups caramel sauce, 375 ml
• 8 cups vanilla ice cream, softened 2ltr

Caramel sauce:

• 1 cup brown sugar
• 2 tablespoons water
• 1/2 cup corn syrup
• 1 teaspoon vanilla
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup whipping cream

Directions:

1. Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
2. Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
3. Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
4. ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.

To Make Caramel Sauce:

1. In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
2. Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
3. will thicken.

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