Baked French Toast with Praline Topping
Credit: Original Recipe: Kay Reynolds, Raynard House Bed & Breakfast, Waverly, PA
Revised: Angela Dellutri
Sometimes you have to give credit where credit is due. I found this Baked French Toast with Praline Topping recipe about 10 years ago and have been making it ever since. It quickly became a family favorite and baking it makes for a perfect Sunday brunch without having to cook each French toast on the stove.
French toast is made of sliced bread soaked in eggs and milk and fried with a dusting of powdered sugar added to finish the dish. The earliest reference to French toast is in the Apicius, a collection of Latin recipes dating back to the 4th or 5th century. The French call it pain perdu, meaning lost bread, since the bread used was typically stale.
Soaking the bread in the egg/milk mixture overnight and baking instead of frying creates a light and fluffy texture to the bread. Then you have the added pleasure of a crunchier praline topping that is added.
Preparing everything the day before, ensures you will be able to have a stress free breakfast or brunch the next morning. This recipe also reheats well in the microwave. I have made it at home for the family and taken it to work for a food day when I have had access to a microwave to reheat it. Perfect either way. It also makes for a delicious late night snack.
Serve with your favorite syrup, even though it doesn’t really need it. While maple syrup is traditionally served with French toast, I use Michelle’s Butter Pecan syrup. It has a lighter flavor so the Praline Topping clearly comes through and is not masked by the maple flavor.
I can’t wait for you to try this Baked French Toast with Praline Topping recipe! It is sure to become a family favorite. Please comment below and let me know what you think. Remember to follow me on Facebook and Instagram.
The above link is an affiliate link. Any Amazon purchases made through this link helps support thefinisheddish.com at no additional cost to you.
PHOTO NOTES: The bread that I used to get in Chicago was harder. I have not be able to find that bread here in MO. The bread I used was extremely soft and it collapsed slightly. In hindsight, I should have let the bread sit out and become a little stale. The bread would have held its shape better. It still taste absolutely delicious. It just is not very photogenic this way. If I find a different bread to use, I will make this again and update the photos.
Baked French Toast with Praline Topping
- FRENCH TOAST
- 1 (16 oz.) loaf French bread
- 9 large eggs
- 1 cup half & half
- 1 3/4 cup heavy whipping cream
- 1/4 cup milk
- 2 1/4 Tablespoons sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 cup butter, softened (but not melted) at room temperature
- 1 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 1/2 Tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Michele’s Butter Pecan Syrup (or Maple Syrup)
- Step 1 Slice bread into 1-inch slices. You should have 18-20 slices. Arrange the slices in a generous buttered baking dish in several rows, overlapping the slices. I use a 9 x 13 CorningWare Baking Dish so it doesn’t stick.
- Step 2 In a large bowl, add the eggs. Break apart the egg yolks and whisk until smooth.
- Step 3 Add the half & half, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
- Step 4 Whisk until thoroughly blended.
- Step 5 Pour over the bread slices, making sure all are covered evenly with the cream-milk-egg mixture, spooning some of the mixture in between the slices.
- Step 6 You may need to rotate some of the slices to ensure they are all coated.
- Step 7 Cover with foil and refrigerate overnight.
- Step 8 The next day, preheat oven to 350° degrees Fahrenheit.
- Step 9 Combine the Praline Topping ingredients in a medium bowl and spread it evenly over the bread.
- Step 10 Bake for 40 minutes, until puffed and lightly golden.
- Step 11 Serve with your favorite syrup.
NOTE: While maple syrup is fine for this, I use Michele’s Butter Pecan syrup. It has a lighter flavor so the Praline Topping clearly comes through and is not masked by the maple flavor.
NOTE: For the praline topping, use only softened butter. Do not microwave. Liquid butter will not hold the topping together and it will just remain liquid.