Praline French Toast Bake

Submitted by Miss Erin C.

"This is from the Very Virginia cookbook. It is a really easy, great tasting dish that takes the work out of French Toast in the morning. You need to do the first step the night before, I did not include this in the prep or baking time."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 8 large eggs, beaten
• 1 1⁄2 cups half-and-half
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 8 slices French bread (thick slices)
• 1⁄2 - 1 cup butter
• 3⁄4 cup brown sugar
• 1⁄2 cup maple syrup
• 3⁄4 cup chopped pecans

directions

1. In a small bowl, combine eggs and next 3 ingredients and pour half into a 13x9x2 inch pan.
2. Cover with bread slices, top with remaining egg mixture.
3. Cover and refrigerate overnight.
4. Heat oven to 350F degrees.
5. In a glass 13x9x2 inch baking dish, melt 1 stick of butter and stir in remaining ingredients.
6. Cover butter mixture with soaked bread pieces and bake 30-35 minutes until puffed and brown.
7. Cut into squares and invert onto plates to serve.

Reviews

[Not2Shabby]

This is a must for our Christmas morning brunches or any other festive occasion. We love it and it is one of our all time favored recipes. You rock, Miss Erin!

 

[purephotobylogan]

Very popular in our family! I think next time I will use more brown sugar, it was a bit too syrupy

 

[jessicagrayson2004]

Super yummy!!

 

[Chef Christopher S]

This recipe was a big hit for mothers day breakfast!! I too was a bit confused on the A.M. directions and would recommend the overnight soaking be done in a seperate pan, (mabey an aluminum throw away) so you don't have to move the bread back and forth(I only have one 13x9 pan). The ONLY thing I added was a couple teaspoons cinnimon and I think a bit of nutmeg would be good in the soaking mix. Then some fresh raspberries,blueberries to top when done. Last but not least definatley let the bread sit out to stale, it works great!!

 

[Wind in the Canyon]

We loved it! I was a bit confused by the morning directions so after refrigerating over night, I prepared the pecan brown sugar mixture as directed. I poured half in the bottom of a greased glass 13x9x2 inch pan. I then topped it with the soaked bread and poured remaining half of mixture on top. I cooked as directed and it turned out great!