Hello my Friends and Happy Mother’s Day to all the Mothers out there, hope all of you are doing well, staying Safe and Healthy!!!
Can you believe Mother’s Day is tomorrow? It has upon us!!
Today I am making my Mom a great Dish that would be great for your Mother’s Day Brunch or any Brunch Party and it feeds a crowd, French Toast Casserole!!!
OMG my Friends, this will be your Go-To Recipe once you taste this mouth watering Recipe, it is so flavorful, moist and topped with a crunchy Pecan Praline Filling!!! Your House will be smelling awesome!!
Ellen’s Breakfast/Brunch Recipes Playlist:
Ellen’s Pumpkin Pie Recipe:
1 loaf dry Sourdough, Challah, or French Bread, sliced 1 inch (about 15-20 slices)
For the Custard
8 large eggs, room temperature
2 cups evaporated milk
1 cup half and half (half milk, half heavy whipping cream)
2 tbsp white sugar
1/2 tsp pumpkin pie spice
Dash Salt
1 tsp pure vanilla extract
1/2 tsp pure maple extract
Pecan Praline Topping
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 tsp pumpkin pie spice
2 tbsp pure maple syrup
1 cup toasted chopped pecans
Maple Syrup, for serving
For the Bread: Dry the bread on a cookie sheet overnight or place it in the Oven and let it dry for 15 minutes on 350 degrees.
Arrange bread slices in a 9×13 inch long baking dish greased with butter or cooking spray in 2 rows and some for the top, overlapping the slices.
For the Custard: In a large bowl, add eggs, half and half, evaporated milk, sugar, pumpkin pie spice, salt, vanilla and maple extract; whisk until well incorporated but not too bubbly (you can also use a hand mixer, mix on medium speed). Pour custard mixture over the bread slices, making sure all are covered evenly. Spoon some of the custard in between the slices. Cover with plastic wrap or foil and refrigerate overnight or 8-9 hours.
The next day, Preheat Oven to 350 Degrees
For the Pecan Praline Topping: In a medium bowl, add brown sugar, butter, pumpkin pie spice, maple syrup and pecans; stir until well combined.
Remove the plastic wrap or foil and Dollop and spread the Pecan Praline Topping evenly over the bread and bake for 40-45 minutes until lightly golden brown. Remove from oven and cool on wire rack for a few minutes. Serve with maple syrup and enjoy.
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