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,
7604 Audubon Dr., Hennepin, IL. 61327
or call 815-925-7098.


Oven-Baked Praline French Toast

Course Breakfast


  • 8 slices French bread cut about 3/4-inch thick
  • 6 eggs
  • 1 C. half & half (or 1/2 C. milk and 1/2 C. whipping cream)
  • 2 T. sugar
  • 2 T. orange juice
  • 1/2 tsp. vanilla
  • 1/2 tsp. nutmeg
  • 1/8 tsp. salt
  • 1/3 C. plus 1 T. butter
  • 1/2 C. pecans chopped
  • 1/4 C. light brown sugar firmly packed


  • 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.