Overnight Praline French Toast

One of my first memories of cooking in the kitchen was when I was around 8 or 9 years old. I remember making French toast and pancakes with my dad. My dad was—and still remains—the king of pancakes. He has perfected his method over the years and right now is big on making pancakes the “size of your head”. He’s a big fan of the TV show “Man vs. Food” and when my parents host sleepovers with the grandkids he’s been know to run a “Kids vs. Pancakes” contest…so stinkin’ cute!

My dad making his famous hotcakes!

I was feeling a bit nostalgic when I planned a brunch for my dad and husband for Father’s Day. I didn’t want to make pancakes because there’s no beating my dad’s pancakes, so French toast seemed like the logical choice. My husband described this dish as “bomb-tastic” and more like a dessert than brunch…but seriously, could you expect any less from a Paula Deen recipe!?! ;) If you feel the need, you can drizzle maple syrup over the French toast, but I don’t think you’ll need to because it’s very sweet. The next time I make this I think I’ll cut the praline topping by a quarter or half just because it was a bit too sweet for my taste. I would however, add some toasted pecans between the layers of bread…I think this would make the dish unbelievably good! You should really try this recipe, it was a sinch to throw together!

Overnight Praline French Toast

Ingredients:

1 loaf nice, crusty Italian bread (16 ounces or so)

8 large eggs

2 C half-and-half

1 C milk

2 T granulated sugar

1 t vanilla extract

1/4 t ground cinnamon

1/4 t ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup (even though I don’t think you’ll need it!)

Directions:

I used that lovely, crusty Italian bread you get from Costco that comes in a 2 pak from their bakery.

Slice bread into about 16 slices, 1-inch each. Arrange half the slices in a generously buttered 9 by 13-inch flat baking dish.

First layer of bread in my buttered dish.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

Pour half the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

First layer of bread with half the egg mixture poured over it.

Layer the rest of the bread in the baking dish and pour the remaining milk-egg mixture over the bread slices.

Second layer of bread.

Second layer of bread with the remaining egg mixture.

Cover with foil and refrigerate overnight.

After sitting in the fridge all night.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping (see recipe below) evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Before it went into the oven.

Fresh out of the oven!

Praline Topping:

1/2 pound (2 sticks) butter, softened

1 C packed light brown sugar

1 C chopped pecans

2 T light corn syrup

1/2 t ground cinnamon

1/2 t ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Makes 6-8 servings.

Source: Adapted from Paula Deen for the Food Network

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