Ingrédients

• 1 cup half & half
• 4 large eggs
• 1/2 cup Monin Praline Syrup
• 1/4 tsp. salt
• 6 to 8 (1 - inch) slices brioche bread
• 4 Tbsp. butter
• Monin Caramel Sauce - as garnish
• Candied pecans - as garnish

Verre: Culinary

Taille du verre: 16.0.

Instructions

1. Preheat oven to 375°F.
2. In a mixing bowl whisk together the half & half, eggs, syrup and salt. Pour the custard mixture into a pie pan and set aside.
3. Dip each slice of bread into the custard mixture and allow to soak for 30 seconds on each side. Remove to a sheet pan and allow to sit for 1 to 2 minutes.
4. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown (approximately 2 to 3 minutes per side).
5. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.
6. Garnish with additional toppings, if desired, and serve immediately.