Happy Monday! Blair & I spent our weekend hanging closet rods in our new master closet. All these home projects are spinning in my mind. Today’s post comes from Lauren at Ommy Noms. You must check out her recipe for Pimiento Cheese and Red Velvet Brownies, those are on my very long list of recipes to try. The recipe she is sharing today would be perfect for the holiday mornings coming up, enjoy!
Hello! I’m Lauren from Ommy Noms and I’m very excited to be guest posting for Krissy today. The Christmas season is well upon us, and I chose to share this Overnight Praline French Toast in anticipation of holiday guests. This dish is fancy enough to serve to company, and the two-part preparation method allows you to enjoy the hustle and bustle of holiday mornings without being stuck in the kitchen. The bread is soft and moist without being soggy, and the crunchy pecan topping is sure to impress.
Pecan-Praline French Toast
As seen on Buff Chickpea, Adapted from Smitten Kitchen
1 loaf Italian bread, cut in 1″ thick slices
3 cups milk
2 tablespoons white sugar, plus additional for sprinkling
2 tablespoons brown sugar
1 tablespoon cinnamon, plus additional for sprinkling
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Adapted from Buff Chickpea, Originally from Paula Deen
1 stick butter, slightly softened
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup or honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
The Night Before
Liberally grease a 9×13-inch baking dish with butter, and sprinkle with 1 tablespoon of white sugar.
Arrange bread in the pan in two tightly-packed layers. Make sure to fill in any spaces with torn pieces of bread, so that the custard does not leak to the bottom.
Whisk the milk, eggs, remaining sugars, cinnamon, salt and extracts, and pour over the bread. Sprinkle with additional cinnamon and sugar.
Wrap tightly with plastic wrap and refrigerate overnight.
The Next Morning
Make the praline topping: Combine all ingredients in a medium bowl and mix well. Spread over french toast.
Bake at 350 for 40 minutes, or until puffed and golden.