I don’t cook breakfast as much as I should, but this french toast might change my habits! It was so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!
Serves: 10
Overnight Pecan Praline Baked French Toast10 minPrep Time
40 minCook Time
50 minTotal Time
Save Recipe
Ingredients
- 1 loaf French bread (13 to 16 ounces)
- 6-8 large eggs (I only had 6 eggs left, and it worked just fine!)
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping:
- 1/2 pound (2 sticks) butter, melted
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- Praline Topping Instructions:
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
7.8.1.21497https://media.sixsistersstuff.com/recipe/overnight-pecan-praline-baked-french/
Six Sisters Stuff
Serves: 10
Overnight Pecan Praline Baked French Toast
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 1 loaf French bread (13 to 16 ounces)
- 6-8 large eggs (I only had 6 eggs left, and it worked just fine!)
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping:
- 1/2 pound (2 sticks) butter, melted
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- Praline Topping Instructions:
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
7.8.1.2
1497
https://media.sixsistersstuff.com/recipe/overnight-pecan-praline-baked-french/
Six Sisters Stuff
Yum...
I'm always hungry. ;)
www.someoneinmind.blogspot.com
Aimee @ ShugarySweets
For the topping though, do you melt the two sticks of butter before you mix it??