8/9/2019 Baked Pecan Praline French Toast

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BAKED PECAN PRALINE FRENCH TOASTIn just a few minutes you can prepare this dish the night before.

The next day, just bake and serve!

1 loaf French or Challah bread8 large eggs2 cups half-and-half1 cup milk2 tablespoons granulated sugar1 teaspoon vanilla extract1 TB orange juice1/4 teaspoon ground cinnamon1/2 teaspoon saltPraline Topping, recipe follows

Slice bread into slices. Arrange slices in a generously buttered 9 by 13-inch baking dish in 2rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, orange juice, cinnamon,and salt and beat with a electric mixer or whisk until blended but not too bubbly. Pour mixture overand in-between the bread slices, making sure all are covered evenly with the milk-egg mixture.Spoon Cover and refrigerate overnight.

THE NEXT DAY, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightlygolden.

Praline Topping:

1/2 pound (2 sticks) butter1 cup packed brown sugar1 cup chopped pecans2 tablespoons light corn syrup1/2 teaspoon ground cinnamon

Combine all ingredients in a medium bowl and blend well.

Notes:

This recipe was derived from Paula Deens Baked French Toast Casserole. When available we purchase a Challah loaf from a local bakery, but the French loaves sold at most

grocery stores (the ones that are baked fresh on site) work well also.