Baked French Toast With Praline Topping

READY IN: 55mins
Recipe by Kozmic Blues

This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.

Top Review by Sauce Lover

This is super easy and quick to prepare. Next time I make it I'm going to double the "praline topping" and use half of it on the bottom of my dish and layer the bread on top of that. Then I'll add the remaining half of praline topping on top as recipe calls for. That way you get praline mixture on the bottom slices of French toast as well as just the slices on the top. Also, felt it needed a little extra time in oven as others suggested. Keeper for sure!

Ingredients Nutrition

Directions

  1. Slice the loaf of bread into 1” thick slices.
  2. There should be about 20 slices.
  3. Butter a 9x13" baking dish, and arrange the bread slices in two layers.
  4. I cut some of the slices into triangles to be sure they fit into all the corners.
  5. In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
  6. Gently pour the mixture over the bread slices.
  7. Be sure all the slices are covered evenly, especially the ones on top!
  8. Cover with foil and refrigerate overnight.
  9. The next morning, preheat oven to 350.
  10. Combine ingredients for praline topping, and spread evenly over the bread mixture.
  11. Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
  12. (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

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