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Baked French Toast with Maple & Praline
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 saltPRALINE 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 nutmegDirections:
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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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
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
Lorna — December 20, 2011 @ 12:15 PM
I have made this before and it gets raves every time! Excellent recipe!
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
Lori Lange replied: — December 20th, 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.
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,
Vanessa Dunham — December 20, 2012 @ 6:10 AM
Thanks Lori and thanks for these awesome recipes….Happy holidays
Vanessa Dunham — December 20, 2012 @ 6:19 AM
One more question…Can I use Challah instead of French Bread??
Lori Lange replied: — December 20th, 2012 @ 6:48 AM
yes, challah would be delicious!
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