Saturday, December 7, 2013

baked french toast with praline topping

quick recipe here.
nothing tricky or difficult.
perfect do-ahead for the holiday season.
so easy, in fact, that i quick, whipped one up and forgot to take good pictures with my good camera.
great recipe, bad pictures.
happy holidays!

Baked French Toast with Praline Topping
adapted from Paula Deen.
Makes one, 9x13".
*start the night before!*
1 loaf French bread, 13 to 16 ounces (I used the equivalent leftover homemade bread)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a buttered 9x13" 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 whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk and egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350*.
Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping
2 sticks butter
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
Combine all ingredients in a medium bowl and blend well. 

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