Baked French Toast with Pecan Praline Topping

This was the breakfast casserole that I made for New Years Day breakfast. It was so good that I’m thinking that it should make an appearance on the Valentines brunch menu. A sweet way to start the day, it was very easy and not time consuming at all. In fact, you start the night before.

Instead of lining up my bread slices all in a row, I broke the bread into little pieces. I thought it would soak up more of that spiced custard just a little bit better. Topped with a decadent pecan praline layer, this recipe definitely says, “Will you be mine?”

Baked French Toast with Pecan Praline Topping
Recipe by: Paula Dean

Serves 6-8

1 loaf French Bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Directions
Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Spread over bread as directed above.

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