Praline French Toast

Simply Scrumptious...
French Toast
1 loaf French bread (sliced on the bias)
8 lg. eggs
2 C. cream
1 C. milk
2 TBL. Splenda
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt
Praline topping & sugar-free maple syrup

Slice French bread into 20 1-inch slices. Place bread slices in a generously buttered 9x13 glass dish, slanted in two rows overplapping in the middle. In lg. bowl, comgine eggs, cream, milk, Splenda, vanilla, cinnamon, nutmeg, & salt. Beat with a wire whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered with the mixture. Spoon some of the mixture in between the slices. Cover with foil & refrigerate overnight.

The next day, preheat oven to 350 degrees.

Praline Topping
2 sticks butter, room temperature
1 C. Splenda brown sugar blend
1 C. chopped pecans
2 TBL. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Combine ingredients in a med. bowl & blend well. Spread evenly over the bread & bake for 40 min., until puffed & lightly golden. Serve with sugar-free maple syrup.

Firecrackers

What a easy recipe for Summer...

1/2 lb. mini carrots
1 C. water
1 C. Splenda
1 1/2 C. cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes

Place carrots in a spring-top glass jar. Bring the ingredients to a boil in a saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

Original recipe courtesy Alton Brown, Food Network. (He uses sugar in place of Splenda & adds 2 dried chilies to the jar).