Wednesday, March 17, 2010

Praline French Toast Bake

Praline French Toast Bake
From the Kitchen of Krissy Moore


• 1 loaf French bread (13 to 16 ounces)

• 8 large eggs

• 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

Praline Topping:

• 1/2 pound (2 sticks) butter

• 1 cup packed light brown sugar

• 1 cup chopped pecans (optional)

• 2 tablespoons light corn syrup

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


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

Annette's Notes: I did not refrigerate over night.  Just made it all at once and Baked it.  My family LOVED it!  We topped it with Fresh Whipping Cream and Strawberries.

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