Praline French Toast Bake

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Spring brings lots of occasions for brunch – one being Mother’s Day which is coming up pretty soon!  I love making this Brown Sugar Praline French Toast Bake. 

 It is easy to prep the night before and bake in the oven in the morning.  And when you’re not a morning person (like me), fuss-free is a good thing. This recipe is made with simple ingredients, like French Bread, pecans, cream and brown sugar and eggs. There is, of course, hints of cinnamon and nutmeg which make this a delicious casserole bake.  It is not for the faint of heart — or those counting calories. I reserve this for special occasion brunches where calories don’t count (don’t we all wish!). 

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All those ingredients also make one delicious casserole AND  one messy baking dish. The kind no one is volunteering to wash. 

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The Green is Heavy Duty

You can clean tough messes 50% faster, meaning those baked on messes are easy to tackle. I’m using the heavy duty sponge to get rid of the ooey gooey mess that my praline french toast bake leaves behind.  Keep one of these in the garage or shed for outdoor use or in your cleaning supplies for heavy duty messes. It’s also great at cleaning dirty oven racks! 

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The Non-Scratch is perfect for my copper pots and delicate dishes, pots and pans.  I love that I can safely clean my non-stick cookware and counter tops without worrying about scratching. If you have a glass cooktop, this sponge is perfect! 

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Recipe – Praline French Toast Bake 

Ingredients: 

1 large loaf of french bread  – cut into cubes 

1 cup of cream or half and half

1 cup of granulated sugar

7 eggs (large) 

1 tbsp cinnamon

t tsp of nutmeg

1 tsp of pure vanilla extract 

pinch of salt 

Praline: 

1/2 c. corn syrup

1 cup of light brown sugar

1 tbsp cinnamon

2 sticks of butter – Melted 

1 cup chopped/toasted pecans

Directions: 

Start by preheating the oven to 350.

Grease a glass baking dish

Add cubed bread to the baking dish – spread evenly.

In a large mixing bowl, combine eggs, cream, cinnamon, nutmeg, regular granulated sugar, vanilla, pinch of salt. Mix well. Pour entire contents of the bowl over the bread. Allow the liquid to soak into the bread evenly. Cover and refrigerate for at least 4-6 hours, or overnight. **You can do the last part in the AM if baking the next morning.**

Prepare the Praline by melting butter in a medium bowl. Add brown sugar, chopped/toasted pecans, cinnamon corn syrup and combine well. 

Spoon this mixture over the soaked bread. Spread evenly. Immediately bake for 20-25 minutes at 350 or until the liquid is bubbling up on the sides. 

Allow to cool and serve. 

Tip: This makes a great dessert, too! Spoon some ice cream on this and it’s delish!