Baked French Toast with Praline Topping

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Pete and I decided to have some friends over for brunch. We’ve all been so stir-crazy from cabin fever this winter, that it’s extra-nice to have friends over. Also, these particular friends have us over *all the time* so their place and serve us delicious coffee and breakfast foods. It was time to return the favour.

Unfortunately, since we all have toddlers, we’ve had to reschedule twice because of toddler-illness. So at the last second, we invited other friends over and they were happy to have brunch with us. Their daughter is one of C’s best friends, so everyone was thrilled.

The night before our brunch date, I started working on the French Toast. I found a recipe of Paula Deen’s, which looked delicious, and as is Paula Deen’s way, full of butter.

C and I cut up some baguette, lined an oven-safe dish and poured the cream and egg mixture overtop. I left that in the fridge over night to “marinate.” I made the praline topping on the stovetop and set it aside for the next day.

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The next morning the only task we had left was to spread the praline topping over the baguette pieces.

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C helped with the praline-drizzling.

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Meanwhile, the baby was watching from his baby chair, cooing supportively. He’s a helpful baby.

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Then we baked it for forty minutes, until it was golden brown.

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It was a big hit with the adults, although my silly toddler was only interested in eating the chopped pecans from off the top of the French Toast. Silly kid. There is no accounting for taste.

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