Baked French Toast With Praline Topping

Submitted by Kozmic Blues

"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."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 loaf bread (1 lb, Challah or Portuguese Sweet Bread work well)
• 8 large eggs
• 473.18 ml half-and-half
• 236.59 ml milk
• 29.58 ml sugar
• 4.92 ml vanilla extract
• 1.23 ml cinnamon
• 1.23 ml nutmeg
• 0.25 ml salt

• For Praline Topping

• 226.79 g butter, softened
• 236.59 ml light brown sugar
• 236.59 ml chopped pecans
• 2.46 ml cinnamon
• 2.46 ml 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

[Sauce Lover]

This is super easy and quick to prepare. Next time I make it I'm going to double the "praline topping" and use half of it on the bottom of my dish and layer the bread on top of that. Then I'll add the remaining half of praline topping on top as recipe calls for. That way you get praline mixture on the bottom slices of French toast as well as just the slices on the top. Also, felt it needed a little extra time in oven as others suggested. Keeper for sure!

 

[tednjoc]

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!

 

[shawn.mouton]

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

 

[Docs Mom]

Wow how impressive it looks when it comes out of the oven… looks like a souffle! I followed the recipe exactly, except I put it in two pans… one for us… one for our neighbor. Thank you for a wonderful recipe!