Sunday Brunch: Baked Praline-Pecan French Toast

With Father’s Day being next Sunday, I wanted to do a nice brunch recipe that would be perfect for his day. This is a good one because it’s delicious, and does that look like caramel? And, it’s an overnight recipe, so you can make it the night before and just stick it in the oven the morning of. Which in turn, leaves more time to worry about the important things like Mimosa’s and Bloody Mary’s or any other delicious brunch Father’s day cocktail that deserves to be enjoyed on a warm, June morning.

This recipe is actually from Paula Dean, so if you are looking for something healthy, this is not the one.

Baked Praline-Pecan French Toast

Source: Food Network
Serves: 6-8
Ingredients for French Toast:

French Toast
1 loaf French or Italian bread
6 – 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 ground nutmeg
Dash salt

Praline Topping
Maple syrup
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 the praline mixture in a generously buttered 9 by 13-inch flat baking dish. Slice French bread into 20 slices, 1-inch each. Arrange slices in 2 rows, on top of the praline mixture, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg 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 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 and bake for 40 minutes, until puffed and lightly golden brown.
If desired, Serve with maple syrup.

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