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  • Writer's pictureJazzmyne Buckels

Praline French Toast

A decadent French Toast smothered in a wonderfully gooey and rich praline sauce. This amazingly sweet dish makes an excellent alternative to pancakes and waffles for your weekend breakfast or brunch!

My husband is a Louisiana boy through and through so one of his absolute favorite sweets to eat is pralines or as he calls it, pecan candy. It's no surprise that I have come up with a praline sauce that I literally find a way to put on everything from bread pudding to cheesecake and now this French Toast. Try it out and I promise you and your family will find yourself baking things just so you can eat it!



French Toast

  • 8 slices thick Brioche Bread

  • 1 cup French Vanilla Cream

  • 1 cup Heavy Cream

  • 4 large Eggs

  • 3/8 Cup Light Brown Sugar

  • 3 tablespoons Granulated White Sugar

  • 1 teaspoon Vanilla Extract

  • 1 tablespoon Cinnamon

  • 2 teaspoons Ground Nutmeg

Praline Sauce

  • 1 cup Granulated Sugar

  • 1/3 cup Water

  • 3/4 cup Heavy Cream

  • 2 tablespoons unsalted butter

  • 1/8 teaspoon Kosher Salt

  • 1 teaspoon Vanilla

  • 1/4 up rough Chopped Pecans

Make the Praline Sauce

Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer. Add the water and stir until fully incorporated with the sugar.

Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.

Raise the heat to medium high, and cook the caramel until it turns amber colored, about 10 minutes. Turn the heat off and immediately add the heavy cream. It's okay if the caramel seizes up.

Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back on to medium, and gently stir for a few minutes until it's smooth. When finished cooking, add vanilla extract. Remove half the caramel to a heat safe bowl and and pecans, if desired.

Let the sauce cool to room temperature, then transfer to a jar and refrigerate.

Prepare the French Toast

Pour all French Toast ingredients into a shallow mixing bowl. Whip together until everything is combined and sugar is fully dissolved. Dip each slide of bread in the egg mixture let them soak on each side for a minute to absorb the mixture. Preheat a griddle pan to 350° or heat a non-stick skillet over medium heat. Fry the bread slices in butter until golden brown on each side. Serve topped with powdered sugar and praline sauce.


Final Thoughts

This recipe is super simple - my teenager made this for my husband for Father's Day. It obviously a frequent request of his for any special occasion that celebrates him. This sauce is also perfect as a sweet finish to any of your favorites desserts including cheesecake, bread pudding and even ice cream!

Recipe Tips:

  • The caramel makes a pretty big batch - split it in half before adding the pecans and store the reserve caramel in mason jar. The caramel can be stored in the refrigerator for up to 1 month, or in the freezer for 3 months.

  • Brioche and challah bread make the best French toast. Both are already eggy and once dipped in the batter and griddled in butter they become custard-like on the inside.

  • Day old bread will help the slices stand up better to the egg mixture.

  • For an added treat, griddle the toast in cinnamon butter.

What would you like to see next from me? Leave your comments below. For more recipe inspiration and how to videos, follow me on Instagram @gourmetmommie.

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