Praline French Toast
Praline French Toast
(22)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | about 9 servings |
Ingredients
Glaze
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
Bread
- French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
- 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
- 5 large eggs, or 1 1/4 cups egg substitute
- 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Directions
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
6) When you're ready to bake, preheat the oven to 350°F.
7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
Yield: 9 to 12 servings.
Reviews
- 05/22/2012
- Recipe is awesome...easy to make and incredibly tasty...was a big hit for sunday morning breakfast...not a crumb left! I used challah for bread, which I made in my bread machine and then cut into fairly thick slices and then cut again on the diagonal for a triangle shaped slice. Absolutely wonderful!
- 12/26/2011
- I made this recipe a few months back when my grandchildren had a sleep over (which usually results in no sleep for MiMi), first because it could be made the night before, and second, because it sounded delish! The recipe was a hit and when planning my Christmas morning brunch, this was at the top of the menu. Both times I've made the recipe, I've used Challah bread, you really must try this recipe using Challah bread, it is to die for. Other than that, I pretty much followed the recipe, using the vanilla butternut flavoring for Christmas brunch. The dish received rave reviews. A wonderfully, decadent, rich way to start off a day of family and love.
- 12/21/2011
- I meant to use half Heavey Whipping Cream and half 1% Milk for the custard... and I did, but the total volume was two cups. Whoops. For the flavor I used 1.5 TB gold rum, and 1.5 TB vanilla. I also added a 1TB dollop of the Vanilla Bean paste. I don't know that it added much additional flavor on top of the extract but I'd just got it in on order and HAD to put it in something! For the bread I used Oroweats Sliced Italian Bread. Okay, having said all that. Oh, my. This was delicious. The kids are already asking when we can have it again. At 540 calories a slice (I crammed six into the pan) I don't think we'll be having this until around next Christmas. BUT IT WAS AWESOME. The extra custard made it a little wetter than it normally would be, I guess, but it wasn't gooey or slimy or anything. I prepped it, it sat in the fridge for about 10 hours and then had the husband put it in the oven when he woke up because he wanted some before running off to work. He woke me up and told me "your breakfast monstrosity is ready." Apparently the custard puffs up a LOT. Hahah. By the time I crawled to the kitchen it had settled down and we broke into it. Husband says "it's like eating hot flan." Delicious. Next time? I'll probably use the same bread but toast it a bit before soaking it and use the same volume that I did originally because we like it a little flanny! And bacon sprinkles as a garnish after serving, rather than bacon on the side. Fantastic recipe!
- 12/18/2011
- YUMMO!!!! I used cinnamon raisin bread (uncut) from the bakery as my bread of choice and made TWO, so there would be leftovers for family to take home. They LOVED the idea. Used local (orange county) VT Grade B maple syrup as well.
- 11/06/2011
- Delicious! Not one crumb was left in the pan. Adding to the family recipe box pronto.
- 01/27/2010
- amazing! Have made it twice, we love it so much that a tray only serves 5.
- 01/09/2010
- These little slices of heaven are P-E-R-F-E-C-T with nice salty bacon! For this recipe, I used one of our local bread stores Rustic Italian bread. It was leftover from the previous night's dinner and I continued to dry it out somewhat by letting it sit exposed to the air for about 4 hrs. before assembling. Prepared the recipe exactly as written and chose to use 1/2 & 1/2 for my "milk". All of the egg/liquid mixture was absorbed into the bread, producing a light and airy french toast. Perfect results and perfect taste!
- 01/04/2010
- Really yummy. Our bread slices only took 1/2 the loaf, so we used it all and made two layers with 2 cups of egg substitute and 2 cups of fat free cream. After all, leftover French toast is better than leftover ingredients! It took a bit longer to bake, but when it puffed up nicely it was done. I'd also leave off the brown sugar topping the next time and add nuts to the syrup. It seems more like dessert than breakfast!
- 01/01/2010
- This tasted amazing, but mine did not turn out like theirs. I made the bread they suggested (no-knead crusty white bread) and was able to fit 6 large 1/2" slices in my pan. Baked it for 45 minutes, until the toast was browned, but the custard did not all absorb/cook. The bottom syrup topping was diluted with left over egg/milk mixture. It was still delish, but I'm wondering what went wrong? It sat overnight in the fridge for roughly 20 hours, the bread was fresh (1 day old). Too few slices? Too much custard? It looked like all the pictures up until I tired to take the first piece out and found a runny mess on the bottom. I will definitely try this again, though. Easy and so yummy.
Sorry about the results, but glad we can offer some baking help. Sounds like a good opportunity to call our baker's hotline at 802-649-3717. Irene @ KAF
- 01/01/2010
- We made this recipe gluten and milk free by using GF french bread (Rapid Rise french Bread recipe by Bette Hagman) in place of the regular bread and unsweetened coconut milk (So Delicious brand) in place of the milk. It turned out great and was loved by all--even my brother in law who is not particularly on-board with the gluten free food. Highly recommend for an easy and delicious breakfast!
