An Innkeeper’s Journey…The Praline French Toast Recipe! Think Delicious, Gooey Sticky Bun!

I have promised this recipe to so many guests and friends so here it is!  It’s not hard to make…but there is a process!  Also note…this is not my original recipe for Praline French Toast, but one I have modified to work best for me.  The recipe as printed makes 4 large servings…and I do mean large!  You could easily serve 6 smaller portions.

Please note this is NOT an overnight refrigeration process.  The original recipe called for overnight refrigeration.  I don’t particularly like messing up the kitchen at 10 p.m. so I developed a quicker way for the same results.

1 loaf French Bread (I use the French bread from the bakery at Sam’s…it’s a little softer and works well for this process.  The harder the bread…the longer it needs to soak.

4 large eggs, 1 and 1/2 cup half and half , 1 Tablespoon granulated sugar, 1/2 tsp. Vanilla extract, 1/4 tsp cinnamon, dash of salt, praline topping (recipe follows), maple syrup.

Slice one loaf of french bread into 10 generous 1″ slices…you will have left over bread. (It freezes well if you wrap it in plastic wrap and foil.)  Cut the 10 slices into cubes.  In a large bowl combine the half and half, eggs, sugar, salt, cinnamon, and vanilla extract and whisk until blended.  Put the bread cubes into this mixture to soak.  Allow to soak about  10-15 minutes depending on how hard the bread is.  You will need to get your clean hands into this to turn the bread to cover all the cubes several times.  Place this mixture into a well greased square glass baking dish.  Set aside.

Praline Topping:

1 stick of butter (use the real thing…trust me on this), 1/2 cup packed light brown sugar

1/2 cup chopped pecans, 1 Tablespoon light corn syrup, 1/4 tsp ground cinnamon

Melt the butter in a glass proof bowl in the microwave, add the brown sugar, pecans, corn syrup and cinnamon and stir until thickened…looks similar to softened peanut butter.  If it’s too thick add a little more corn syrup.  Spread this mixture on top of your bread mixture before baking.  Use a metal sheet pan under your baking dish.  This recipe rises and can spill over during baking.  Bake at 300 degrees in a Convection oven.  If you don’t have convection, bake at 325 degrees for about 50 minutes.  Test for doneness by inserting a knife in the middle.  It make be a little wet but you don’t want to see uncooked egg or a soupy mixture bubbling up.  Allow to rest for about 10 minutes.  This will deflate…for lack of a better term…loosen the edges, cut into squares, and serve dusted with powdered sugar if you like and maple syrup

Enjoy!  Or better yet come see us and I will make it for you!

On a side note…a friend from Alaska called me several years back and asked me to prepare this for her, freeze it, and ship it to Alaska for a large family celebration.  I sent her a completely baked, frozen Praline French Toast through Fed Ex…and it got there the next day…still frozen!


Diane Norman, Innkeeper

Jer. 29:11French toast casserole with bacon, scrambled eggs and fresh fruit including red strawberries and blue berries.

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