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(gentle guitar music)
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At last for the star of the show, pure maple syrup.
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This is gonna be one of those recipes that I really think
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that y'all are just gonna love.
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I think you'll want to make sure it never leaves your files.
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You'll use it time and time again.
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Now we're starting with a good French bread.
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You can actually use any kind of bread you like.
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And we're gonna slice it
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about an inch thick on the bias.
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The great thing about this recipe is,
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get the work out of the way
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before your family and friends get there.
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you'll always wanna start with a generously butter dish.
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by just layering our French bread, kind of at an angle
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and we're gonna kind of tuck it in together.
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It'll probably take about a 13 to 16 ounce loaf
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This bread is so good and fresh, but the wonderful thing
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about this recipe is the bread doesn't even have to be fresh
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because by the time we get through with it,
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it's gonna be soaked in milk and cream and butter.
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And that looks just about perfect.
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And the rest of this bread that you have left over,
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it'll make great bread crumbs or even croutons.
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Now we're gonna make the custard to go over this
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and this is so very simple.
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So we're gonna use eight eggs.
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I really don't think that you can mess this dish up at all.
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It's so simple to make.
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Now you could actually do this with a handheld mixer
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but I'm just gonna use a whisk today.
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To the eggs, we're gonna add about a cup of milk,
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You know what I'm talking about,
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why are you gonna love this recipe?
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Just a pinch of salt.
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Can't have it too sweet, can we? (laughs)
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About two tablespoons of sugar to offset that salt.
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Let's see, we're gonna use
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about a 1/4 of a teaspoon of cinnamon.
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A 1/4 a teaspoon of nutmeg.
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This little machine is just the handiest thing
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and about a teaspoon of pure vanilla extract.
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We're just gonna whisk that all together.
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And if you do decide to whip this with an electric mixer
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just make sure you don't get it too bubbly.
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Now we're just gonna pour this on top of our bread,
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And we're gonna wanna make sure
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that it goes in between those slices
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and just to make sure, we're gonna go back in there
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and just help it along a little bit.
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I don't think you're ever gonna want French toast
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any other way after you tried this.
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Now all we're gonna do now is cover this with foil,
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put it in the refrigerator overnight
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and pull it out and bake it tomorrow morning.
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All right, it's very obvious
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that I can't wait until tomorrow.
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So I have another one here
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that's been soaking up all that good cream.
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And all we have to do now is make our praline sauce.
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We're gonna use about one cup of light brown sugar.
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About two tablespoons of white corn syrup.
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1/2 a teaspoon of cinnamon.
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Another 1/2 a teaspoon of nutmeg.
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And we're gonna take,
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1/2 a pound of butter. (giggles)
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And mix it in there with it.
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And you'll wanna make sure that your butter
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This is our praline sauce.
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It's gonna cover our French toast
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and give it a nice crunchy topping.
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And just to make sure it's good and crunchy
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we're gonna add a cup of pecans to it.
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All right, we've got that all smoothed out now.
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We're gonna just put this on top of our French toast,
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gonna drop it and then I'll come back and spread it.
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This is maybe not one of those dishes
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that you'd want to eat every morning.
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We're just gonna smear that on just lightly,
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we'll frost in a cake.
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This is really too good to be true.
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Pralines and bread in one dish.
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I can't hardly stand it.
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It's ready to go into the oven.
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We're gonna put it in a 350 degree oven
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and we're gonna let this cook for 35 to 45 minutes.
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In with the new and out with the old.
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Look (laughs) oh my goodness.
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I can't hardly think of what I'm doing.
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Spectacular French toast.
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What can I say? (laughs)
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There's only one thing
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that this French toast needs.
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I really hate to eat without y'all.
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It's tearing me apart.
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I'm sorry but I have no words.
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You're just going to have to make it.
