Overnight Praline French Toast Bake
Inspired by techniques from King Arthur Baking.
Slices of bread baked over a sticky brown sugar glaze until golden and bubbling, finished with toasted pecans.
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Method
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Equipment
- 23 x 33 cm baking dish
- small saucepan
- wooden spoon
- large jug or bowl
- whisk
- foil or cling film
- instant-read thermometer
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 542 kcal |
| Protein | 10.6 g |
| Carbohydrate | 55.2 g |
| of which sugars | 30.6 g |
| of which free sugars | 29.2 g |
| Fat | 31.9 g |
| of which saturates | 16.9 g |
| Fibre | 1.7 g |
| Salt | 1.06 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 9 servings
Praline glaze
- 115 g unsalted butter, cold
- 215 g soft light or dark brown sugar, packed
- 42 g honey (or maple syrup) about 2 tbsp
Custard
- 1 French or Italian loaf, sliced 1.3 cm thick, enough to cover the dish in one layer (about 450 g)
- 340 ml whipping cream (or whole milk for a lighter custard)
- 5 large eggs
- 2 tsp vanilla
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
To serve
- 47 g pecans, toasted and finely chopped (optional)
For cooking
- 5 g butter, for the dish
- 1
Glaze. Melt 113 g butter in a small pan, stir in 213 g brown sugar and 2 tbsp honey, and simmer until the sugar dissolves, then pour into a buttered 23 x 33 cm dish.
- 2
Layer. Lay enough 1.3 cm thick loaf slices over the glaze to cover the dish in a single layer.
- 3
Whisk. Whisk 340 ml whipping cream with 5 eggs, 2 tsp vanilla and ¼ tsp salt, then pour over the bread, pressing it down.
- 4
Chill. Cover and refrigerate overnight, up to 24 h.
- 5
Bake. Sprinkle ¼ tsp nutmeg and ¼ tsp cinnamon over the top, then bake at 175 °C (155 °C fan) for 40-45 min until bubbling and the centre reads 71 °C.
- 6
Rest. Leave to settle for 10-15 min.
- 7
Serve. Turn each slice over so the syrupy side faces up and scatter with 47 g toasted chopped pecans.
Storage
Best served the day it's baked; cover and keep in the fridge for up to two days, reheating in the oven to re-crisp the top. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
