Baked French Toast With Praline Topping

Kozmic Blues's Note:

This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 loaf bread (1 lb, Challah or Portuguese Sweet Bread work well)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 dash salt

For Praline Topping

• 1/2 lb butter, softened
• 1 cup light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Directions:

1. Slice the loaf of bread into 1” thick slices.
2. There should be about 20 slices.
3. Butter a 9x13" baking dish, and arrange the bread slices in two layers.
4. I cut some of the slices into triangles to be sure they fit into all the corners.
5. In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
6. Gently pour the mixture over the bread slices.
7. Be sure all the slices are covered evenly, especially the ones on top!
8. Cover with foil and refrigerate overnight.
9. The next morning, preheat oven to 350.
10. Combine ingredients for praline topping, and spread evenly over the bread mixture.
11. Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
12. (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

Reviews

[Chef #1531249]

My family really liked this. It reminded us of bread pudding. I used Italian bread, because it's all I had, and decreased the butter by 25%. Also, I made just a half recipe, and baked it in an 8 inch square pan. As others have noted, this casserole is so good, it doesn't need any syrup.

[Essdee]

This was so delicious and took no time at all! I made it for my annual Mothers' Day brunch. No one felt the need for maple syrup. I substituted a dense bakery bread (couldn't find challah) and used only 1/2 c half-n-half and 2 1/2 c soy milk. At the end of baking it did bubble up over the pan so be sure to put a pan underneath. I might try half the butter in the praline topping next time to cut back on the calories. This is a keeper!

[Chef #1021631]

Smiley, stickey faces on Sunday morning. Thank you for making the morning special!