A Zen Christmas Morning - Baked French Toast with Pecan Praline

The word simple is very appealing at this time of year.  Although the holidays are happy, they are also hectic.  Therefore, since I still have 10,000 things to do, I am going to keep this post short and sweet.

I wanted to share this recipe to ease the chaos of Christmas morning.  Most is made the evening before and then simply sprinkled with the praline topping and popped in the oven the morning of.  The French toast comes out lightly sweetened and golden brown with that lovely moist, soft French Toast flesh.  The praline adds a sugary crunch in contrast with the tender toast.

Happy Holidays!

Baked French Toast with Pecan Praline
serves 6

1 loaf or french bread or challah (about 18 ounces)
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/3 tsp. nutmeg
dash salt
Praline Topping*
Maple Syrup

Slice bread into 1/2" slices.  Arrange slices in generously buttered 9X13" baking dish in two rows.  Overlapping the slices.  In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt - beat with electric mixer. Pour mixture over bread slices, making sure all slices are completely covered.  Cover with foil and refrigerate overnight.

Next day:  pre-heat oven to 350 degrees.  Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping
*1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 tsp. ground nutmeg

Combine all ingredients in a medium bowl and blend well.