This French toast bake is perfectly sweet and has the texture of bread pudding. ⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #frenchtoastbake #overnightfrenchtoast #christmasbreakfast
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Ingredients ⬇️
butter, for preparing baking dish
1 loaf French bread
8 large eggs
1 cup half and half
1/2 cup milk
2 tablespoons granulated sugar
1 tablespoon vanilla extract, or vanilla bean paste if you want to really jazz it up
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Praline Topping
1 cup unsalted butter, 2 sticks, room temperature
1 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Instructions ⬇️
Prepare a 9″x13″ baking dish by generously buttering the entire inside of the dish. Set the baking dish aside.
Using a serrated bread knife, cut the French bread, on the bias, into slices approximately 1-inch thick. Arrange slices in the prepared baking dish in 2 rows, slightly overlapping the slices. Set dish aside.
In a large mixing bowl, whisk eggs. Add half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
Pour the egg mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even dunking them in the mixture sometimes.
Cover casserole dish with foil and refrigerate overnight.
The next day, set oven to 350°F to preheat.
Meanwhile, prepare the praline topping by adding all ingredients to a medium mixing bowl, then stir to combine.
Use a small scoop to portion the praline topping into 8 dollops evenly across the top of the casserole. Using a silicone spatula, spread topping evenly over the bread (like you are icing a cake).
Bake for 40 minutes, until puffed and lightly golden.
Serve warm drizzled with syrup and enjoy!
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