BAKED FRENCH TOAST W/ MAPLE & PRALINE
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FRENCH TOAST:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of salt
PRALINE TOPPING:
1/2 lb. (2 sticks) butter
1 cup light brown sugar, packed
1 cup chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
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.
Serves: 6 to 8
Tips
*This recipe was served at a holiday brunch that I attended. It's perfect for Christmas morning.
Source: Paula Deen (Food Network)
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