redatheist: This is much closer to what we’d call “bread and butter pudding” in the UK, although generally that uses raisins instead of pecans.
allurmemesrbelong2me: I wouldn’t call that french toast, but it certainly looks quite good.
Apparition101: Does leaving it overnight really make it better, or does the bread get extremely soggy? What purpose does it serve? Is it to make it easier to serve a large group of people?
chazz94: That’s bread pudding lol, call it breakfast if you want
Ravenor1138: My waist line hates you right now.
blackholedigger: This is bread pudding
Bigred2989: My mother does something similar to this but also adds blueberries. It’s become a Christmas tradition.
HungAndInLove: INGREDIENTS
– For the french toast
– 6 large eggs
– 2 ½ cups half & half
– 2 tablespoons brown sugar
– 2 teaspoons vanilla extract
– 1 salt, pinch
– 1 loaf bread, brioche or challah, sliced 1-inch (2 cm) thick
– For the praline topping
– 8 tablespoons butter, melted
– 1 cup brown sugar
– 1 cup pecan, chopped
– 1 teaspoon ground cinnamon
– 1 ground nutmeg, pinch
– 1 salt, pinch
– 1 maple syrup, to serve
INSTRUCTIONS
1. In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
2. Line bread in a greased 9×13-inch (23×33 cm) baking dish, overlapping slightly.
3. Pour the egg mixture over the bread.
4. Cover the baking dish in foil and refrigerate overnight.
5. Preheat oven to 350˚F (180˚C).
6. In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
7. Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
8. Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
9. Serve with maple syrup.
[credits to Tasty](https://tasty.co/recipe/overnight-praline-french-toast)
Cazzyodo: Did anyone else look at the title saying “French Toast”, watch the gif
and then get both angry?
It looks delicious but I want some French toast, not this impostor.
