Recipe: Praline French Toast
Some people call this recipe Oven French Toast but we call it Praline French Toast! Of all the recipes that exist for French Toast this is probably one of our favorites to make. It is also a favorite of our guests. There are three best things about this recipe. One, it can be made the night before. Two, it can be baked in the morning. And three, it will be ready for guests when they arrive at the table for breakfast. Also preparation time is quick, the ingredient list is short, and baking time is just 40 minutes. This is also a great recipe for serving 8 guests.
Some Preparation Tips
Having prepared this recipe many times I have learned a few tips to pass on.
- The narrow French bread works best for me instead of the fatter Italian bread.
- Using a 9 inch square glass or ceramic dish allows you to cut 8 triangular serving pieces. In my opinion the triangular pieces look more appealing on a plate than the square or rectangular piece.
- After you add the liquid ingredients on top of the bread use your hands to push the bread down. This allows all of the bread to better absorb the liquid. It will also keep it from overflowing in the oven!
- Do not serve this dish right out of the oven. Let it sit for at least 15 minutes or longer otherwise it will fall apart when cut.
So With That Said – Here is the RECIPE!
Praline French Toast
1 loaf French bread, cut into 1 inch slices Topping:
6 large eggs 1/2 cup unsalted butter, softened
1 1/2 cup each: milk and half-and-half 1 cup packed light brown sugar
1 tsp. vanilla 1 cup coarsely chopped pecans
1/4 tsp. each of nutmeg, cinnamon
- Heavily butter a 9-inch square baking dish.
- Fill dish with bread slices so dish is completely covered and filled to top
- Mix eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon.
- Pour mixture over bread and press down for complete absorption.
- Prepare topping by mixing all ingredients together.
- Spread topping over bread slices.
- Bake in preheated 350 degree oven for 40 minutes.
- Let stand at least 15 minutes before slicing.
- And now – ENJOY!