French toast you can make the night before and pop into your oven the next morning for a hands-off breakfast treat!
It’s special enough for holidays but easy enough to make any time.
- ½ cup butter, plus more for greasing the pan
- 1 cup brown sugar
- 2 tablespoons maple syrup
- ½ cup rough-chopped pecans
- French or Italian bread, sliced ½-inch thick (1/2 to ¾ of a loaf)
- 1 + ½ cups milk or half & half
- 5 large eggs
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¼ cup packed brown or white sugar
- 1 tablespoon ground cinnamon
Generousygrease a 9 x 13 (or similar size) non-stick baking pan.
- Melt the butter in a saucepan over medium heat and stir in the brown sugar and syrup. Turn the heat up to medium-high and bring it to a simmer, cook, stirring until the sugar is melted. Pour it into the prepared pan.
- Sprinkle with the pecans and top with the bread. Lay it down from edge to edge touching each other.
- In a medium bowl whisk together the eggs, milk,
vanillaand salt. Pour it over the bread.
- Cover the pan with foil and refrigerate overnight or up to 24 hours.
- Preheat oven to 350 degrees F.
- In a small bowl stir the topping together. Sprinkle evenly over the tops of the bread.
- Bake 40 - 45 minutes until bubbly and golden. Let
set5 minutes before serving.
serveturn the slices over onto the plate so the bottom becomes the top.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
The recipe starts with a pecan praline sauce that’s kind of hard to forget. You make it by melting butter, brown sugar and maple syrup together and pouring it into the bottom of a baking pan.
The sticky sauce is topped with pecans and slices of French or Italian bread, preferably a little on the stale side.
What starts out as the bottom ends up being the top when served. Like upside down french toast.
It’s all smothered in a custard made of eggs, milk or half & half and vanilla. As it chills out in the fridge all night the stale bread soaks up all that rich custard making it fluffy and creamy.
Before it’s baked a cinnamon sugar topping is sprinkled on. It’s your choice of brown or white sugar and lots of cinnamon. I went for the white blend.
You don’t need any syrup, although a dollop of whipped cream would go over nicely.