Yield: Serves 6 to 8
Prep Time: 25 min + overnight in the fridge
Cook Time: 40 min
Baked French Toast with Maple and Praline
This recipe was served at a holiday brunch that I attended. It's perfect for Christmas morning.
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
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
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))