It’s nice to have a Sunday morning where you can kick back and relax. That’s what Sundays are supposed to be all about, right? Even with a 2 year old? Hmmm…
My mother-in-law came over today for breakfast, and of course I still had all that bread
on my mind, so that can only mean one thing…
Normally when I make an overnight french toast casserole I use the same recipe
, but I thought I’d try something different this time around. It didn’t disappoint. Sweet, crunchy, soft, hearty, and comforting. I halved it since there were only 4 of us, and we still had leftovers.
Next time, I’ll prepare the praline topping the night before too…the whole point is to have less to do when you wake up, right? I cut up the fruit last night, so all I had to do today was make the topping and cook the bacon (400 degree oven for about 15-20 minutes on a foil-lined baking sheet). So simple and perfect.
Oh, and believe me when I tell you, this does NOT need syrup. Not a drop.
Baked French Toast with Maple & Praline
1 loaf French bread (13 to 16 ounces) (I used Italian)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of salt
1/2 lb. (2 sticks) butter
1 cup light brown sugar, packed
1 cup chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1. The night before: Slice French bread into twenty 1-inch slices. Arrange slices in a generously buttered 9×13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended. Pour mixture over bread slices, making sure that all are covered evenly with milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
2. The morning of: Preheat oven to 350 degrees F. Combine praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Serves: 6 to 8
***I halved the recipe and used a 9×9 pan. Baked it for 33 minutes. Plenty for 4 people.***