Praline French Toast- Super B'Fast- Radio

This make-ahead French toast is built upside down. Thick slices of French bread soak overnight in a rich egg and cream custard, then get placed on top of a melted brown sugar, maple syrup, and pecan praline layer before baking. When it puffs and browns in the oven, every slice has a sticky, caramelized nut crust on the bottom.

The overnight soak is what makes this special. Eight eggs beaten with half-and-half, brown sugar, and vanilla create a custard that fully penetrates the thick bread slices over several hours. By morning, the bread has absorbed every bit of liquid and transformed from stiff slices into something custardy and soft throughout. No dry centers, no uncooked egg taste.

The praline base is simple: margarine, brown sugar, maple syrup, and chopped pecans melted together in the baking dish. The soaked bread goes on top of this sticky mixture, and during baking, the sugar caramelizes underneath while the custard-soaked bread puffs and turns golden on top.

The genius of this recipe is that all the prep happens the night before. In the morning, you just pop it in the oven and have 30 to 35 minutes to make coffee while the kitchen fills with the smell of caramelized pecans and vanilla.

Chef Tips

• Use day-old French bread. Fresh bread is too soft and falls apart during the overnight soak.
• Make sure the bread covers the bottom of the pan in a single, snug layer. Gaps let the custard pool and cook unevenly.
• Let it sit for 2 minutes after baking before inverting or serving. The praline layer is molten hot.

Variations

• Add a teaspoon of cinnamon to the egg custard for a spiced version.
• Use walnuts or almonds instead of pecans for a different nut flavor.
• Serve with fresh berries on top to cut through the sweetness.