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Praline French Toast Bake
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Bread Mixture

12 cups cubed (from 16-ounce loaf) French or Italian bread

2 1/4 cups Land O Lakes® Half & Half

1 1/4 cups Land O Lakes® Heavy Whipping Cream

7 large Land O Lakes® Eggs, well beaten

1 tablespoon sugar

1 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1/3 cup Land O Lakes® Butter, softened

1 cup firmly packed brown sugar

2 tablespoons light corn syrup

2 cups coarsely chopped pecans

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Spread bread cubes onto two ungreased baking sheets. Place onto separate oven racks. Bake 25-33 minutes or until dry and just beginning to turn light golden brown, rotating baking sheets halfway through baking time. Cool completely.

  3. STEP 3

    Spray 13x9-inch glass baking pan or casserole dish with no-stick cooking spray. Place dried bread into dish.

  4. STEP 4

    Combine all remaining bread mixture ingredients in bowl; beat with whisk until well mixed. Pour egg mixture evenly over bread, pressing bread down until moistened. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.

  5. STEP 5

    Combine butter, brown sugar and corn syrup in bowl until smooth; stir in pecans. Place into resealable food container; refrigerate up to 24 hours.

  6. STEP 6

    Heat oven to 350°F.

  7. STEP 7

    Sprinkle top of bread mixture evenly with topping. Bake 40-50 minutes or until puffed and golden. (Do not over bake.) Serve immediately.

Tip #1

Use a light, airy French or Italian bread. A rustic version will result in a heavy, dry French toast.

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