Baked French Toast with Praline Topping

Adapted from Paula Deen

For Casserole:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
Dash salt

For Praline Topping:
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered (or sprayed with non-stick baking spray) 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, pumpkin pie spice and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

2. The next day, preheat oven to 350 degrees F.

3.  Bake for 25 minutes. While baking, prepare Praline Topping (combine all ingredients in a medium bowl and blend well). Remove baking dish from oven and spread topping evenly over the bread. Return to oven and bake for 15-20 more minutes, or until custard is absorbed and casserole is puffed and golden. Let cool for at least 20 minutes before serving. Serve with maple syrup or strawberry sauce.

Printed from Playing House