Page 109 - 2016TOHCookbook

Baked French Toast with Praline Topping
Baba Family | WINCHESTER, MA
“We moved to Massachusetts from Texas, where a recipe with these ingredients would be quite common. During the school year, there are special home cooked luncheons for the teachers and staff. Since this is a Southern recipe, none of the teachers at my daughter’s school were familiar with this type of French toast. Needless to say, I received numerous requests for the recipe.” LINDA BABA
INGREDIENTS
Serves 10
French toast:
1 loaf Portuguese sweet bread 8 large eggs
2 cups half-and-half
1 cup milk
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄3 to 1⁄2 cup maple syrup
PREPARATION
Praline topping:
1 cup packed light brown sugar 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg
2 cups pecans (optional)
1⁄2 cup (8 tablespoons) unsalted butter, softened
1. To make the French toast, butter a 9- by 13-inch glass baking dish. Cut the loaf of bread in half crosswise, then into 1-inch-wide individual slices (about 20 slices total). Do not remove the crust. Cut some of slices into triangles to allow for more even layering. Arrange half of the bread slices in an even layer in the prepared pan.
2. In a large bowl, whisk the eggs, half-and-half, milk, vanilla, cinnamon, nutmeg and maple syrup together until well blended, but not too frothy. Gently pour half of the mixture over the bread in the pan.
3. Arrangetheremainingbreadslicesoverthefirstlayerofbreadandpour theremainingeggmixtureontop.Pressonthebreadwithaspatulato ensure that each piece of bread is soaked. Cover with foil and refrigerate overnight.
4. Preheat oven to 350°F.
5. To make the praline topping, combine the brown sugar, cinnamon, nutmeg, pecans and butter until small clumps form. Uncover the French toast and scatter the topping evenly on top.
6. Bake, uncovered, until puffed and lightly golden, 40 to 50 minutes. Continue baking for a few minutes longer, if you like it crispier on top.
TASTE OF HOME | PAGE 97