Description
If you love French toast, then you will love this baked version with a pecan praline topping. It’s a great dish for holidays, brunch, or dinner! It is a super easy to make souffle! Note: the recipe requires overnight marinating.
Ingredients
- FOR THE FRENCH TOAST:
- 1 loaf Sweet Bread Or Challah Bread
- 6 whole Eggs (large)
- ½ cups Half-and-half
- ½ cups Milk
- ½ cups Condensed Sweet Milk
- 2 Tablespoons Sugar
- 1 teaspoon Vanilla Extract
- 1 dash Salt
- _____
- FOR THE PRALINE TOPPING:
- ½ sticks Butter, Melted
- ¼ cups Lyle’s Golden Syrup Or Maple Syrup
- 1 cup Pecans, Finely Chopped
Preparation
I really love this stuff!
Slice the sweet bread into 1-inch thick slices – you should get about 10 pieces. Arrange slices in a generously buttered 9 by 13-inch baking dish in two rows, overlapping each slice.
In a bowl, combine the eggs, half-and-half, milk, condensed milk, sugar, vanilla and salt; beat with a whisk until all the ingredients are blended. Pour mixture over the bread slices, covering all the bread slices evenly with the milk-egg mixture. Spoon the mixture in between the slices making sure they are all covered. Cover with plastic wrap, refrigerate allowing the sweet bread to soak, absorb and marinate overnight.
The next day, preheat oven to 350 degrees F. Combine praline topping ingredients. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve immediately with warm maple syrup.
Did I mention how much I love this stuff!
