New Orleans Praline Crunch French Toast Casserole
If you like french toast and bread pudding, then this will hit the spot. I had this in New Orleans and it was amazing!Great way to use day old bread. It is great warm or room temperature. I like mine with maple syrup, but it is great without it also. Great for brunch or family breakfast. #Cajun
Ingredients
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1 loaf stale bread * see note*
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8 eggs beaten well
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2 teaspoon vanilla
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2 cups whole milk
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1/2 cup heavy cream
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1 tablespoon cinnamon
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1/2 teaspoon nutmeg
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8 oz softened cream cheese
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2 cups powdered sugar
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2 tablespoon milk or enough to thin some
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Praline Crumble:
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Mix until it is crumbly texture and add to top of mixture
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1 cup brown sugar
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1/3 cup all-purpose flour
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6 tablespoons softened butter
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1/2 cup chopped pecans
Cooking Instructions
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1
Cut bread into 1 inch cubes. You can use any bread. French and brioche are wonderful.
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2
Place bread cubes in large mixing bowl.
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3
Mix the whole milk, eggs, heavy cream, vanilla, cinnamon and nutmeg.
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4
Mix well and pour over bread. Mix well. Cover and refrigerate overnight so bread can soak up custard.
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5
The next day, spray a 9x13 baking dish with non-stick spray and heat oven to 350 degrees.
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6
Pour the bread mixture into pan and spread evenly.
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7
In separate bowl, mix cream cheese, powdered sugar and milk to make a thick but not to thick paste.
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8
Dollop cream cheese over bread mixture and slightly push into mixture.
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9
Put the praline crumble evenly over top and bake until set in middle. Check after 30 minutes.
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10
Serve warm with syrup or ice cream or just like it is.
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