A Baked Puffy French Toast with a praline glaze that is out of this world!
1 large french bread
8 large eggs
2 cups half and half
1 cup milk
2 TBLSP sugar
1 tsp vanilla
¼ tsp cinnamon
¼ tsp nutmeg
1 cup (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 TBLSP light corn syrup
½ tsp cinnamon
½ tsp nutmeg
Maple syrup or honey
Slice the bread into 20 one inch slices. Arrange the slices in a generously buttered 9X13 inch flat baking dish in 2 rows, overlapping the slices slightly. In a large bowl, combine the eggs, half and half, milk, sugar,vanilla,cinnamon and nutmeg and beat with a rotary beater or whisk until blended but not too bubbly.
Pour over the bread slices, making sure all are evenly covered with the egg mixture. Spoon some of the mixture in between the slices too. Cover with foil and refrigerate overnight.
The next day, preheat the oven to 350
Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread.
Bake for 40 minutes, or until puffy and lightly golden. Serve with maple syrup or honey
PREP TIME: 10 min plus overnight
TOTAL TIME: 40 min
Great for when you have family or guests. Make at night and bake in the morning, serve with bacon or breakfast sausage.
Copyright © 2007 - 2009 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....