Sunday Brunch: Praline French Toast Casserole

Praline French Toast Casserole


1 loaf French bread
8 large eggs
2 cups whipping cream
1 cup milk
2 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt

Praline Topping:
1 cup butter
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Prep Day: Slice the bread into 20-1″ slices and arrange the slices in a generously buttered 13×9 or larger baking dish, in 2 rows, overlapping the slices.

In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy.
Pour over the bread slices, making sure all are covered spooning some in between the slices.
Cover and refrigerate overnight or freeze at this point.

Serve Day: Thaw. Heat oven to 350*, make praline topping. In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices. Bake casserole, uncovered, for 35-40 minutes till puffed and golden!