Baked French Toast Recipe with Praline Topping
Total Time
1 hr
Prep Time
20 mins
Cook Time
40 mins
Rating
4.27 out of 5 stars
(23)
Ingredients
8 servings
- 1 loaf hearty French or Italian bread, about 1 pound
- 1½ cups heavy cream
- 1½ cups whole milk
- 8 eggs
- ½ cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- For the Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- ½ cup chopped pecans
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Preparation
Step 1
Prepare the Casserole: Spray a 9x13-inch baking dish with non-stick cooking spray. Tear the loaf of bread into bite-size 1-inch pieces (you should have about 10 to 12 cups) and place in the baking dish in an even layer.
Step 2
In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, and salt. Evenly pour over the bread pieces in the baking dish. Using the back of a spoon, gently press down on the bread so that it is all submerged in the custard. Cover with plastic wrap and refrigerate overnight.
Step 3
Make the Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and, using a pastry blender, fork, or your fingertips, work the butter into the flour mixture until only pea-sized pieces remain. Toss in the chopped pecans. Cover and refrigerate until ready to use.
Step 4
Bake the Casserole: Preheat oven to 350 degrees F. Remove the casserole from the refrigerator and allow to sit at room temperature while the oven preheats.
Step 5
Sprinkle the topping evenly over the casserole.
Step 6
Bake until golden brown and puffed, approximately 40 to 50 minutes (an instant-read thermometer should register at least 165 degrees F when inserted into the center). Allow to rest for 5 minutes before serving. Top with powdered sugar and maple syrup for a traditional French toast flavor!
Step 7
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Chef's notes
Do not use a French baguette, as it is too crusty for this recipe. If you choose to use a richer bread such as brioche or challah, I recommend letting the torn pieces sit out overnight to let it stale or to dry it in the oven.
You can replace all of the heavy cream and whole milk with half-and-half, or you can use all whole milk for a slightly lighter casserole. I do not recommend using low-fat milk.
You can substitute different nuts for the pecans in the topping, or omit them altogether.
While this is an ideal make-ahead recipe, you can make it the same day by allowing it to sit at room temperature for at least 1 hour before baking.
This casserole can be baked, cooled completely, refrigerated for at least 2 hours, then frozen. To freeze, cover the pan tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered, until warmed through, about 15 minutes.
