Baked Bourbon French Toast with Praline Topping

 

Ingredients

· 5 eggs

· 1/3 cups half-and-half

· 2 tbsp. granulated sugar

· 1 tsp vanilla sugar

· 4 tbsp.. bourbon

· Heaping 1/4 tsp salt

· One 1-lb challah bread, cut crosswise into slices about 3/4in thick

· 1/2 cup (1 stick) unsalted butter

· 3/4 cup packed light brown sugar

· 2 tbsp. light corn syrup

· 1/2 cup chopped pecans

· Pure maple syrup, for serving (optional)

 

Steps

1. Butter a 9x13in baking dish (or use nonstick cooking spray).

2. In a large bowl, whisk together the eggs, half-and-half, granulated sugar,
vanilla, 2 tablespoons of the bourbon, and the salt until well combined.

3. Dip each slice of challah into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with bread. Pour any remaining custard evenly over the bread. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

4. When you’re ready to cook, preheat the oven to 350°F and set an oven rack in the middle position.

5. In a small saucepan over medium-low heat, melt the butter with the brown sugar, corn syrup, and remaining 2 tablespoons bourbon. Bring to a gentle simmer, whisking just until smooth. Stir in the pecans. Spoon the mixture
evenly over the challah in the pan.

6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more. Watch closely toward the end; the pecans should be crisp but not burnt. Let cool for 10 minutes, then slice and serve warm with maple syrup, if desired.

From: Once Upon a Chef the
Cookbook: 100 tested, perfected, and family-approved recipes
By: Jennifer Segal

Chronical Books LLC