Thursday, August 7, 2014

baked french toast with praline glaze

baked french toast with praline glaze
In true Paula Deen fashion, this recipe (her recipe) is extremely decadent with its two sticks of butter and generous use of brown sugar. It is amazing. And I have my Aunt Meg to thank for sharing it with us at her house in June. It can be made the night before and quickly popped into the oven in the morning. There is so much flavor, especially with the crispy candied pecans on top! Most importantly this recipe is as easy as can be :) All we need now is some house-guests to enjoy it with!!

1 to 2 loaves French bread
8 eggs
2 cups half-and-half
1 cup milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of salt

Praline Glaze
2 sticks butter (room temperature)
1 cup packed light brown sugar
1 cup chopped pecans
2 Tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


In a greased 9x13 glass pan, line 1” slices of French bread into two rows (I used 20 slices).

Whisk eggs with half-and-half, milk, sugar, vanilla, cinnamon,  nutmeg, and salt until they are well-blended.

Pour over the bread slices, making sure that each slice gets sufficiently wet. Cover the pan with foil, put it into the fridge and let soak for at least four hours, or overnight.

Preheat the oven to 350 degrees. Cream together the sticks of butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg to make the praline glaze.

Spoon it on top of your bread slices, and then spread it as if you were frosting a cake. Bake for 40 minutes, or until it looks nicely browned on the top.

Serve with fresh fruit, maple syrup, or just as is :)


  1. (Sorry if this is a duplicate comment): Rachel, I love reading your blog and watching your boys grow and getting a glimpse into your wisdom and joy! Thanks for sharing with the world! I hope to meet you some day!

  2. Oh my goodness! This looks amazing!!!

  3. Yum! You always post the most delicious recipes!

  4. Oh that looks wonderful! Definitely pinning it to one of my breakfast boards. :) Thanks for sharing!

  5. I had completely forgotten about this recipe. I made this several years ago for a mothers' day brunch. It is decadent but oh so good!!! Thanks for sharing!!!

  6. Holy moly, this looks delicious. Thanks for sharing.


Thank you so much for your comments! I enjoy reading each one!


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