Embedded Files
Praline Pecans &
Ingredients
Ingredients
Pecan Topping
Pecan Topping
1 c firmly packed light brown sugar
1 stick of butter, melted
2 T of Camp Wokanda Maple Syrup
1 c pecans, coarsely chopped
1 tsp ground cinnamon
French Toast
French Toast
12 slices of thick cut bread
8 large eggs, beaten
1 cup milk
2 c heavy cream
2 T granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Directions
Directions
DO NOT preheat your oven or Dutch oven for this recipe.
DO NOT preheat your oven or Dutch oven for this recipe.
In a heavy pan, toast the pecans.
Add the remaining praline ingredients and simmer for 5 minutes. Remove from heat and set aside.
Coat a 9 x 13 inch glass pan or 14 inch Dutch oven with oil or non-stick spray.
For the bread, we prefer to precut it into 1-inch cubes to make it easier to eat. The 12 slices also fit nicely in the above glass pan. Do not stack more than 2 slices deep. Any hearty, dry bread will do.
Quartermaster tip:
Tear it up a day or before and let it dry out. Just don't leave it out for the critters to find!
Mix the remaining French toast ingredients in a bowl until well-blended. Pour over bread and let sit for at least one hour.
Quartermaster tip:
This step can be done the previous night, if refrigeration is available.
Put the casserole into a cold oven or dutch oven. Bake at 350 degrees (that's around 15 coals on top and 9 on the bottom for our friends using a Dutch oven) for 1 hour, or until no liquid remains when pierced.
Remove from heat, set aside, and allow to cool for 5 minutes
Top with the praline pecans before serving
IYKYK
IYKYK
Cooking 101: Custards
Cooking 101: Custards
This recipe uses a basic culinary preparation called a custard. Custards are made of eggs, cream, and a little sugar. Can you think of any other recipes that do the same? How about eggnog or ice cream? Now that you know, try using other liquids, like those above, to change up the flavor profile.
Want to learn even more? Sign up for the Cooking Merit Badge!
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