Rating: 4.5 stars
43 Ratings
  • 5 star values: 35
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.

Recipe Summary

cook:
45 mins
additional:
8 hrs
total:
9 hrs
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
French Toast:
Praline Topping:

Directions

Instructions Checklist
  • Generously butter a 9x13-inch baking dish.

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  • Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.

  • Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

Cook's Note:

Fat-free half-and-half can be substituted for the regular half-and-half, if desired.

Nutrition Facts

596 calories; protein 12.6g; carbohydrates 58g; fat 36.3g; cholesterol 180.3mg; sodium 392.2mg. Full Nutrition
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