If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani Renée‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.
Baked Pecan Praline French Toast:
- Prep Time: 30 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour, 20 Minutes
- Servings: 8-10
Ingredients
- 1 loaf brioche, 1-inch thick slices lightly toasted
- 2 tablespoon unsalted butter, room temperature
- 6 large eggs
- 2 cups cream ( you can also use any milk)
- 2 tablespoons maple syrup
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon of kosher salt
Praline Topping
- 1 ½-2 cups pecans, chopped
- ¾ cup brown sugar packed
- ½ cup unsalted butter, room temperature
Maple Whipped Cream
- 1 cup whipping cream
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
METHOD
- Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.
- Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.
- While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.
- Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.
- While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.
Serve the French toast warm, topped with whipped cream.