Praline French Toast Casserole

Serves: Eight | Prep: 10 min, plus 8 hr | Cook: 35 min

Ingredients:

Casserole:
1 Tbsp butter, room temperature
14-16 oz brioche, rolls or loaf, cut in half or into equal slices
6 eggs
2 1/2 cups full fat milk
1/2 cup heavy/double cream
1 tsp vanilla extract
1/2 cup light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Praline Topping:
1/2 cup raw pecans, roughly chopped
4 Tbsp butter, melted
1/2 cup light brown sugar
1 Tbsp honey
1 tsp cinnamon
1/4 tsp nutmeg

Directions:
Butter a 9X13 baking dish.

Arrange bread in the baking dish overlapping as needed for it to fit.

In a bowl whisk eggs, milk, cream, vanilla, sugar, cinnamon, nutmeg and salt together. Pour the milk mixture over the bread and press the bread gently to absorb the liquid. Cover with plastic wrap and refrigerate for at least 8 hours.

Remove dish from the refrigerator and let sit at room temperature for 10 minutes.

Meanwhile, preheat oven 350F/180C. Remove the plastic wrap.

Make the praline topping by combining all ingredients into a bowl. Spread the praline mixture over the bread. Cover with aluminum foil and bake, 20 minutes. Remove foil and bake for another 15 minutes.

Let stand 10 minutes before serving. Best served with fresh fruit, dusted with powdered/ icing sugar and drizzled with maple syrup.