Praline French Toast is crisp french bread topped with a rich praline syrup. It is a filling meal. To lighten the meal, you can serve fresh fruit with it.
This dish has always been a big hit whenever I have served it. Make the Praline French Toast the night before you want to serve it, then bake it the next morning. The recipe makes a large quantity, so it is good dish to make when you want to serve a crowd.
A few years ago, Jeff and I visited my Uncle Clyde and Aunt Nancy. They made this dish for breakfast. It was so good! They shared their recipe with me. They always serve delicious food!
The Praline Syrup calls for chopped pecans. I purchase chopped pecans from Sunnyland Farms. They have the best nuts! You can use walnuts, if you prefer.
Another breakfast that is good to serve guests is Chocolate Waffles. They are a chocolaty breakfast treat.
When I make this dish for just Jeff and me, I cut it in half. The recipe calls for nine eggs, so, when I cut it in half, I use five eggs. It can be a challenge to get half of an egg. 🙂 We get two or so meals out of half of the recipe. When the recipe is cut in half, I use two baking pans. I bake one pan for breakfast or lunch and the other for dinner. If you want just one baking pan, you could quarter the recipe and use three eggs.
I hope you enjoy the Praline French Toast!
Praline French Toast
- 9 jumbo eggs
- 3 cups half-and-half
- 1/3 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon or nutmeg
- 24 to 30 slices french bread 3/4 inch thick
- 1 1/2 cups packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 cup chopped pecans toasted
- 2 tablespoons butter
- In a large bowl, lightly beat eggs.
- Stir in the half-and-half, sugar, vanilla and cinnamon.
- Arrange the french bread in a single layer in two or more greased baking pans. The bread should lay flat in the baking pans.
- Pour the egg mixture evenly over bread.
- Cover the baking pans and refrigerate overnight.
- Remove the baking pans from the refrigerator 30-45 minutes before baking so that the baking dishes get to room temperature.
- Preheat the oven to 400F.
- Bake, uncovered, for 20-25 minutes or until golden brown.
- While the french toast is baking, combine the brown sugar, corn syrup and water in a saucepan.
- Bring to a boil over medium heat.
- Reduce heat; simmer, uncovered, for 3 minutes.
- Stir in pecans and butter, simmer 2 minutes longer. Set aside until the toast is ready.
- Serve over the french toast.