Baked French Toast Recipe with Praline Topping
User Reviews
4.3
Baked French Toast Recipe with Praline Topping
Description
This recipe calls for tearing about one pound of French or Italian bread into bite-sized pieces and layering them evenly in a baking dish. A custard mixture including heavy cream, whole milk, eggs, brown sugar, vanilla extract, cinnamon, and salt is whisked together and poured over the bread. The bread is gently pressed down to ensure it is submerged in the custard and the dish is refrigerated overnight to allow full absorption.
The praline topping combines flour, brown sugar, cinnamon, salt, cold cubed butter, and chopped pecans. The butter is cut into the dry ingredients until pea-sized clumps form, then pecans are mixed in. This topping is chilled until baking.
Before baking, the casserole sits at room temperature briefly. The praline topping is then sprinkled over the custard-soaked bread. The dish bakes at 350 degrees Fahrenheit until set and golden brown, resulting in a rich, creamy interior contrast with a crunchy, nutty topping. Optional bread choices include richer breads like brioche or challah but require drying out before use to avoid sogginess.
This casserole can be prepared ahead and refrigerated overnight or prepared the same day with a shorter soak for slightly firmer texture. It also freezes well after baking, with reheating instructions provided. Variations in nuts or dairy ingredients can be made without significantly altering the recipe.
Ingredients
- 1 loaf French bread about 1 pound, or Italian bread
- 1½ cups heavy cream
- 1½ cups milk whole
- 8 egg
- ½ cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¾ teaspoon ground cinnamon
- Pinch salt
- ½ cup butter cold and cubed, unsalted
- ½ cup pecans chopped
Instructions
- Prepare the Casserole: Spray a 9x13-inch baking dish with non-stick cooking spray. Tear the loaf of bread into bite-size 1-inch pieces (you should have about 10 to 12 cups) and place in the baking dish in an even layer.
- In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, and salt. Evenly pour over the bread pieces in the baking dish. Using the back of a spoon, gently press down on the bread so that it is all submerged in the custard. Cover with plastic wrap and refrigerate overnight.
- Make the Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and, using a pastry blender, fork, or your fingertips, work the butter into the flour mixture until only pea-sized pieces remain. Toss in the chopped pecans. Cover and refrigerate until ready to use.
- Bake the Casserole: Preheat oven to 350 degrees F. Remove the casserole from the refrigerator and allow to sit at room temperature while the oven preheats.
- Sprinkle the topping evenly over the casserole.
- Bake until golden brown and puffed, approximately 40 to 50 minutes (an instant-read thermometer should register at least 165 degrees F when inserted into the center). Allow to rest for 5 minutes before serving. Top with powdered sugar and maple syrup for a traditional French toast flavor!
Notes
- Avoid French baguette due to its crusty texture; use French or Italian bread. Rich breads like brioche or challah need to be dried or allowed to stale for best results.
- Heavy cream and whole milk offer richness; half-and-half or all whole milk may substitute, but low-fat milk is not recommended.
- The praline topping nuts can be varied or omitted based on preference.
- Ideal to assemble the night before baking for best custard absorption, but can be baked the same day after at least 1 hour at room temperature.
- Leftover baked casserole can be frozen up to 3 months; thaw overnight and reheat covered at 350 degrees until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 260mg | 87% |
| Sodium | 438mg | 18% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1322IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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