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Praline Apple French Toast



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Apples in Glass Bowl
Apples in Glass Bowl
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Coffey, Tim
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Praline Apple French Toast

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9 large eggs
2 1/4 cups milk
1/4 cup plus 2 tablespoons Grand Marnier
1 1/2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 pound day-old French bread, ends trimmed,

cut into sixteen 1-inch-thick slices
10 tablespoons butter (approximately)
1 1/2 pounds tart apples (about 3 medium),

peeled, cored and coarsely chopped
1 1/2 cups coarsely chopped pecans
2/3 cup firmly packed brown sugar
1 cup hot water

Whisk eggs to blend in medium bowl. Whisk in milk, Grand Marnier,
vanilla and cinnamon. Arrange bread in single layer in shallow dish. Pour
egg mixture over bread. Let stand until egg mixture is absorbed, turning occasionally, about 20 minutes. Melt 7 tablespoons butter in heavy large skillet over medium heat. Add apples and sauté 5 minutes. Add sugar and
1 cup hot water and cook until mixture thickens, stirring constantly, about
3 minutes. Remove from heat.
Meanwhile, melt 1 tablespoon butter in another heavy large skillet over medium heat. Working in batches add bread to skillet, add bread to skillet, and cook until crisp and golden brown, adding more butter as needed,
about 3 minutes per side. Transfer to plates and keep warm. Spoon apple mixture over French toast and serve.

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