Baked French Toast with Maple & Praline

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Baked French Toast with Maple and Praline

Yield: Serves 6 to 8

Prep Time: 25 min + overnight in the fridge

Cook Time: 40 min

This recipe was served at a holiday brunch that I attended. It's perfect for Christmas morning.

Ingredients:

FRENCH TOAST:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half & half
1 cup milk
2 tablespoons granulated white sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt

PRALINE TOPPING:
1 cup (2 sticks) salted butter, melted
1 cup light brown sugar, packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:

1. The night before: Slice French bread into twenty 1-inch slices. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended. Pour mixture over bread slices, making sure that all are covered evenly with milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

2. The morning of: Preheat oven to 350 degrees F. Combine praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Source: RecipeGirl.com (via Paula Deen (Food Network))

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11 Responses to “Baked French Toast with Maple & Praline”

  1. 1

    Tracy Valure — December 20, 2011 @ 9:02 AM

    This recipe is awesome. I make it every christmas morning and it’s another one that I often bring into the office for parties!
    Yummy!
    Hugs,
    Tracy Valure

  2. 2

    Lorna — December 20, 2011 @ 12:15 PM

    I have made this before and it gets raves every time! Excellent recipe!

  3. 3

    Vanessa Dunham — December 20, 2012 @ 4:42 AM

    Can I make the parline topping the night before as well?? Also, is it okay to use unsalted butter??

    Thanks for the advice :)

  4. 4

    Lori Lange — December 20, 2012 @ 4:46 AM

    unsalted butter- sure, just add a little salt. I wouldn’t make the topping the night before as it’s likely to be a gloppy mess by morning- pecans softened, etc.

  5. 5

    Vanessa Dunham — December 20, 2012 @ 4:52 AM

    I meant to type praline ;0)

    Again any help would be greatly appreciated…I want to make this for my co-workers on christmas eve and won’t have a lot of time in the morning…

    Thanks,

  6. 6

    Vanessa Dunham — December 20, 2012 @ 6:10 AM

    Thanks Lori and thanks for these awesome recipes….Happy holidays

  7. 7

    Vanessa Dunham — December 20, 2012 @ 6:19 AM

    One more question…Can I use Challah instead of French Bread??

  8. 8

    Lori Lange — December 20, 2012 @ 6:48 AM

    yes, challah would be delicious!

  9. 9

    Vanessa Dunham — January 11, 2013 @ 5:59 AM

    This recipe was a HUGE hit and the challah was perfect. I made it for a work christmas breakfast and then christmas morning. Everyone loved it!!

    Thanks again for recipe ;-)

  10. 10

    Vanessa Dunham — December 10, 2013 @ 4:58 AM

    I made this last year and it was wonderful. I was just wondering, does this dish store well?? Like if I make it on Christmas morning and if there is leftover, will it be okay the next morning?? Thanks ;-)

  11. 11

    Lori Lange — December 10, 2013 @ 6:01 AM

    Yes, leftovers should be good too!