Pecan Praline Baked French Toast

When Dave and I were in Door County we ate at a Restaurant called Julie's Park Cafe for breakfast. Dave ordered this Pecan Praline French Toast and LOVED IT! So for Father's Day I decided to attempt to re-create it for him. He said this was right on! The kids LOVED it too! Which why wouldn't they . . .it's like eating dessert for dinner. Not so much healthy, but it's Father's Day!

Pecan Praline Baked French Toast

1 French bread loaf 
1 cup firmly packed light brown sugar
1/3 cup butter, melted 
2 tablespoons maple syrup
3/4 cup chopped pecans
4 large eggs, lightly beaten
1 cup half and half
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.

2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.

3. Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over
bread. Cover and chill 8 hours.

4. Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.

Pecan Pie

Pecan Pie

1 cup corn syrup
1 cup sugar
3 eggs
2 tsp vanilla
2 Tbsp melted butter
1 1/2 cups chopped pecans
1 unbaked pie shell

1. Mix together corn syrup, sugar, eggs, vailla, and melted butter.

2. Put pecans in the bottom of a pie shell.

3. Pour pie filling over the pecans and bake at 350 for a little over an hour or until internal temp is 200 degrees.

Pecan Crusted Chicken Breasts with Dijon Cream Sauce

I love chicken, and pecans, and almost any sort of cream sauce. This one was a no brainer for me. Saw it, and had to try it. Even my kids gobbled it up, and yes, the pickiest of picky eaters actually ate several bites. . .with NO bribery!

Pecan Crusted Chicken Breasts with Dijon Cream Sauce

CHICKEN:
6 split chicken breasts
1/2 cup flour
2 eggs
3/4 cup ground pecans
3/4 cup bread crumbs
1 tsp salt
1 tsp pepper

1. Set up a dredging station by putting the flour in a shallow dish.

2. Next crack the eggs into a second shallow dish. Whisk until frothy.

3. In a third and final shallow dish, mix together the pecans, bread crumbs, salt, and pepper.

4. Now you're ready to dredge the chicken. First coat each chicken breast with flour.

5. Next dip the floured breasts into the egg.

6. Finally, coat each breast with the breadcrumb and pecan mixture.

7. Put all the breasts on a baking sheet, and drizzle with melted butter.

8. Bake at 350 for about 3o minutes or until chicken juices run clear.

9. Serve with Dijon Cream Sauce.

DIJON CREAM SAUCE:
1 cup heavy cream
2 Tbsp dijon mustard
salt
pepper

1. Mix all ingredients together in a saucepan over medium heat.

2. Stir over medium heat until slightly thickened.

3. Cool slightly and ladle over chicken breasts.