If you’ve been visiting my blog for any amount of time, you’ve probably discovered that French toast is my favorite breakfast. For breakfast the other day, I made an Eggnog French Toast, and thought back to this Praline French Toast my mom told me she made.
Then I got a deliciously brilliant idea. I figured I would try my Eggnog French Toast with the Pecan Praline topping. After all, why choose when you can have the best of both worlds? I took this for a test run in my kitchen and OMG. The results were beyond yummy.
A week ago, I made that sweet potato bread with pecan praline topping, but having an excuse to put that topping on everything is everything. LOL!
I usually make it with egg and milk custard. Instead of using milk though, I used Eggnog. In a casserole dish, I added brown sugar, melted butter, and chopped pecans. I laid the bread over the pecan mixture and poured the eggnog custard over it. I wrapped it up and put it in the refrigerator overnight. The next morning, I baked it in the oven. Letting the bread soak in the custard overnight really helps it absorb all that eggnog flavor. Adding the pecan praline topping was better than the icing on the cake. It’s utterly sweet and delicious, the perfect breakfast to brighten your morning.
5 Slices of Brioche Bread cut in half
1 cup brown sugar
1/3 cup melted butter
2 tbsp corn syrup
3/4 cup chopped pecans
4 eggs lightly beaten
1 cup eggnog
2 tbsp sugar
1/2 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
Lightly grease a 13×9 inch baking dish.
Sprinkle with chopped pecans.
Stir brown sugar, melted butter, and corn syrup together and pour into the prepared baking dish.
Whisk together eggs, eggnog, sugar, cinnamon, nutmeg and vanilla.
Place sliced bread over the chopped pecans
Pour egg mixture over the bread.
Cover and refrigerate 8 hours or over night.
Preheat oven to 350°
Bake bread 35 to 37 minutes or until golden brown.