Oven-Baked Praline French Toast

A Taste Of Grace

Who: Hennepin United Methodist Church
Cost: $14, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 166
Send checks to: Betty Dean,
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Oven-Baked Praline French Toast

By Kathy Published: June 22, 2012

    A Taste Of Grace Who: Hennepin United Methodist ChurchCost: $14, including shippingDetails: soft-backed, comb-boundPages of recipes: …

    Ingredients

    Instructions

    1. Place bread in a single layer in a 13x9-inch glass baking dish. Blend together eggs, half and half, sugar, orange juice, vanilla, nutmeg and salt. Pour over bread, turning bread once to coat evenly. Refrigerate, covered, overnight. In the morning, preheat oven to 400 degrees. Place 1/3 C. butter in a 15x10-inch jelly roll pan. Place pan in the oven to melt butter. Remove pan from oven and tilt to coat pan evenly with butter. Remove bread pan from refrigerator. Arrange soaked bread in a single layer on the jelly roll pan. Sprinkle the brown sugar and nuts on just before baking. Bake, uncovered, for 25 minutes or until firm and golden brown.
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    7 Responses to “Oven-Baked Praline French Toast”

      • kferaris

        Hi Lorraine,

        I would sprinkle the brown sugar and nuts on just before baking because the brown sugar will get crunchy, thus making the praline.
        I will add that information to the recipe on our website, just in case someone else runs into the same problem. Thank you so very much for your note!

        Happy Cooking!

        Reply
        • Hi,

          I noticed that the recipe on the Site doesn’t give the number of eggs in the ingredient list, but mentions them in the recipe instructions. I have the magazine in front of me, and it says 6 eggs. You might want to correct that!

          Other than that, this recipe sounds yummy and I will try it soon.

          Reply
          • kferaris

            Thanks so much for letting me know! I will fix that right away.

            Reply
      • That is the total amount of butter needed to coat the bottom of the pan. That 1T of butter is not separate….it’s in addition to and included with the 1/3 C.

        Reply
    1. Theresa

      I made this for a family brunch and everyone loved it! I used the extra 1T of butter mixed in with the brown sugar and nuts for the topping when I realized that part of the recipe was missing.

      Reply

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