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Baked Praline French Toast
Baked Praline French Toast is a fantastic make-ahead breakfast with the irresistible flavors of pecan pralines.
Ingredients
For the bread:
- 8 large eggs, lightly beaten
- 1 cup (240 ml) milk
- ½ cup (120 ml) heavy cream
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 8 1-inch thick slices thick slices French bread*
For the topping:
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) firmly packed light or dark brown sugar
- ½ cup (120 ml) maple syrup
- ½ teaspoon salt
- ¾ cup (90 g) chopped pecans
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Instructions
To make the bread:
- Whisk the eggs, milk, cream, brown sugar, and vanilla until combined. Pour about a cup of the egg mixture into the bottom of a greased 9"x 13"x 2" baking pan.
- Arrange the bread slices in the pan, laying them flat in the bottom of the pan. Pour the remaining egg mixture over the bread.
- Cover and refrigerate 8 hours or overnight.
To make the topping:
- Preheat oven to 350°F (175°C).
- Place the butter, brown sugar, maple syrup, and salt in a small saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved and the mixture is smooth. Stir in the pecans.
- Pour the topping over the chilled bread.
- Bake 30 to 35 minutes, or until the bread is golden and a thin knife inserted into the egg mixture comes out clean.
Notes
- *I used most of two small French baguettes, which are not as wide as store-bought French bread. If you do the same, you'll need more slices to fill the pan.
- Recipe slightly adapted from Taste of the South.
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