Maplepecanpralinetoppedfrenchtoastbreadpudding Recipes

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.

BAKED FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Slice the loaf of bread into 1" thick slices.
• There should be about 20 slices.
• Butter a 9x13" baking dish, and arrange the bread slices in two layers.
• I cut some of the slices into triangles to be sure they fit into all the corners.
• In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
• Gently pour the mixture over the bread slices.
• Be sure all the slices are covered evenly, especially the ones on top!
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350.
• Combine ingredients for praline topping, and spread evenly over the bread mixture.
• Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
• (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

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.

PECAN MAPLE LOAF

Steps:

• Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
• Sift flour and baking powder into a bowl.
• Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
• Add in the sugar and pecans.
• Beat eggs together with milk and lemon zest in a seperate bowl.
• Stir in maple syrup.
• Add this to the flour mixture and gently mix together.
• Do not overmix, only until all dry ingredients have become moist.
• The batter should be lumpy.
• Pour batter into pan and smooth out the surface of the batter.
• Bake in the oven for about 50-60 minutes or until cake is lightly browned.
• To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
• Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
• (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
• Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
• Wait until the icing is set then slice.

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.

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.

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.