Baked French Toast with Praline Topping

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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 4^th or 5^th 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.

Michelle’s Butter Pecan Syrup

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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

October 12, 2019

Servings: 8-10

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By: Angela Dellutri

Ingredients

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

PRALINE TOPPING
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)

Directions

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.