Maplepecanpralinetoppedfrenchtoastbreadpudding Recipes

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
• In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
• Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
• With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

FRENCH TOAST BREAD PUDDING

Steps:

• Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
• Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.

PRALINE PECAN FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
• Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

PECAN PRALINE FRENCH TOAST PUDDING

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
• Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
• In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
• Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
• In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
• 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
• 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

OVERNIGHT CARAMEL PECAN FRENCH TOAST

Steps:

• Grease a 9" x 13" pan.
• Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
• Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
• Remove from heat and add 1/2 teaspoon of the vanilla.
• Pour the warm caramel mixture into a 9" x 13" pan.
• Sprinkle the pecans over the top.
• In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
• Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
• Lay the bread in the pan, over the caramel and pecan mixture.
• Cover and refrigerate overnight.
• It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
• Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
• Let stand for a couple of minutes, then invert onto a platter.
• Eat right away!

PRALINE FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, stir together brown sugar, melted butter and syrup. Pour into baking dish. Sprinkle with pecans.
• In medium bowl, stir together eggs, milk, granulated sugar, cinnamon and vanilla with whisk. Arrange bread slices over pecans; pour egg mixture over bread. Cover; refrigerate 8 hours.
• Heat oven to 350°F. Uncover baking dish. Bake 35 to 37 minutes or until golden brown.

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

Steps:

• The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
• Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
• When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

MAPLE-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter 11x7x2-inch glass baking dish.
• Place bread in dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
• Using spatula, lightly press down on bread to moisten completely.
• Cover with foil and chill overnight.
• Place foil-covered dish in cold oven.
• Set oven at 350°F and bake 30 minutes.
• Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
• Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
• Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
• Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
• Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY

Steps:

• In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
• Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
• Pour the egg mixture over the bread.
• Cover the baking dish in foil and refrigerate overnight.
• Preheat oven to 350˚F (180˚C).
• In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
• Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
• Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
• Serve with maple syrup.
• Enjoy!