Cooking with FOX 7: Pecan Praline French Toast

Chef Michael Cerrie with Caroline makes one of their dishes that you could make for your holiday brunch too!

The recipe is as follows:

INGREDIENTS

French Toast Custard
Whole butter (softened)- about 1 cup 1 cup
2 bread loaves- crust removed, sliced into 1"
½ cup white granulated sugar
1 ½ cup whole milk
1 cup heavy cream
2 whole eggs
1 tsp vanilla paste
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt

Praline topping
1 cup pecans (toasted)
1 cup dark brown sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon
4 TBL. Maple syrup

METHOD

French Toast Custard
Evenly butter casserole pan.
Place milk, cream, eggs, vanilla, cinnamon, nutmeg, and salt in a mixing bowl.  Whisk until thoroughly combined.
Place one layer of bread to completely cover the bottom. Make sure bottom is fully covered. 
Pour about 1/3 of the egg mixture over the bread as evenly as possible. 
Place the next layer of bread down like a sandwich, make sure all areas are covered. 
Pour the rest of the egg mixture as evenly as possible. 
Wrap the casserole pan in plastic wrap and place in your fridge for about an hour
Praline Topping Instructions:
Place the pecans, dark brown sugar, butter, maple syrup, cinnamon and nutmeg in a mixing bowl. Use your fingers to mix until all combined.

Baking instructions
Remove the plastic wrap.
Spread the Praline mixture all over the French toast.
Cover the pan with aluminum foil and bake in the oven at 350 degrees for roughly 30 minutes.
Remove the foil and bake for 30 more minutes at the same temperature. Bake until the French toast starts to puff and golden brown. 
After the French toast puffs and is golden brown, cool on your counter and enjoy. 
 

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