Baked Praline French Toast

This recipe was inspired by Paula Deen of the Food Network.  It is a great hit at the B&B.  Sometimes Sharron and I eat the leftovers for dinner.  It is a good way to use up your stale French Bread.

Baked Praline French Toast

Serves 8 - 12
Prep time 45 minutes
Cook time 45 minutes
Total time 1 hours, 30 minutes
Meal type Breakfast
By author Paula Dean
A Baked French Toast that won't need any syrup.

Ingredients

Casserole

  • 1 Crusty French Bread
  • 8 Large Eggs
  • 2 cups Milk
  • 1 cup Heavy Cream
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • DashSalt
  • Unsalted Butter

Praline Topping

  • 1/2lb Unsalted Butter
  • 1 cup Brown Sugar
  • 1 cup Chopped Pecans
  • 1 teaspoon Cinnamon
  • 2 tablespoons Light Corn Syrup

Directions

1. Slice the French Bread into 1 inch thick slices.
2. Arrange the slices in a single layer in a well-buttered 9x13 inch-baking dish (slices should overlap)
3. In a large bowl combine the Eggs, Milk, Heavy Cream, Granulated Sugar, Vanilla Extract, Cinnamon, Nutmeg, and Salt. Whisk or beat until blended but not too bubbly.
4. Pour the mixture over the bread slices, making sure all are covered evenly.
5. Cover with film wrap and refrigerate overnight.
6. The next morning preheat oven to 350 F.
7. Make the Praline Topping by mixing the praline ingredients together till well blended.
8. Spread Praline Topping over the bread mixture and bake for 40 - 50 minutes, until puffed and lightly golden. Serve Immediately.

Note

The Praline Topping can also be made the night before and refrigerated.  Then microwave it before using.

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