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Praline French Toast Casserole

Source of Recipe

From "Picnics, Potlucks, & Porch Parties" by Aimee Broussard


Recipe Introduction

"Mornings are so much sweeter when they begin with this rich and decadent treat. Good things come to those who wait, though, and you'll need to allow this little guy to soak overnight before you're able to indulge."

List of Ingredients

◦  8 eggs
◦  1½ cups half-and-half
◦  1 Tbsp plus ¾ cup packed brown sugar, divided
◦  2 tsp vanilla extract
◦  8 thick slices sourdough bread
◦  1 stick butter
◦  ½ cup maple syrup
◦  ¾ cup chopped pecans
◦  Whipped cream (optional)


Recipe

Beat eggs and half-and-half in a small bowl. Whisk in 1 tablespoon brown sugar and vanilla extract. Pour half the egg mixture into a lightly greased 9x13-inch baking dish. Arrange bread slices in dish, trimming crusts to fit, if necessary. Pour remaining egg mixture over bread. Chill, covered, for several hours or overnight.

Melt butter, then stir in maple syrup and remaining ¾ cup brown sugar. Pour butter mixture into another 9x13-inch baking dish. Sprinkle pecans over the bottom. Place egg-soaked bread slices carefully on top of pecans with a spatula. Pour any egg mixture remaining in dish over bread. Bake at 350° for 30 to 35 minutes, or until bread is light brown and puffed.

To serve:
Invert toast onto plates; spoon pecans from bottom of dish over toast. Top with whipped cream, if desired.


Serves 6 to 8