Baked French Toast With Praline Topping Recipes

Steps:

• Grease a 9x13-inch baking pan and arrange bread slices in a row.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
• Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

Steps:

• Grease a 9x13-inch baking dish.
• Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
• Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

Steps:

• Slice the loaf of bread into 1" thick slices.
• There should be about 20 slices.
• Butter a 9x13" baking dish, and arrange the bread slices in two layers.
• I cut some of the slices into triangles to be sure they fit into all the corners.
• In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
• Gently pour the mixture over the bread slices.
• Be sure all the slices are covered evenly, especially the ones on top!
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350.
• Combine ingredients for praline topping, and spread evenly over the bread mixture.
• Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
• (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

Steps:

• In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
• Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
• Pour the egg mixture over the bread.
• Cover the baking dish in foil and refrigerate overnight.
• Preheat oven to 350˚F (180˚C).
• In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
• Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
• Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
• Serve with maple syrup.
• Enjoy!

Steps:

• Slice french bread into 20 slices, 1-inch thick.
• Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
• In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
• Beat with beater until blended but not too bubbly.
• Pour over bread, covering all and spoon inbetween the slices.
• Cover with foil and refrigerate overnight.
• THE NEXY DAY:.
• Preheat oven to 350.
• Make topping by combining all ingredients starting with the 2 sticks of butter.
• Topp the bread and bake for 40 minutes until lightly golden and puffed.
• Serve with maple syrup.
• (Serving = 2 slices with topping.).