How to Prepare Delicious New Orleans Praline Crunch French Toast Casserole

New Orleans Praline Crunch French Toast Casserole. Great recipe for New Orleans Praline Crunch French Toast Casserole. If you like french toast and bread pudding, then this will hit the spot. I had this in New Orleans and it was amazing!

I like mine with maple syrup, but it is. Mix the eggs, half and half, maple syrup,and sugar in a large bowl. See recipes for New Orleans Praline Crunch French Toast Casserole too. You can have New Orleans Praline Crunch French Toast Casserole using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of New Orleans Praline Crunch French Toast Casserole

1. Prepare 1 loaf of stale bread * see note*.
2. Prepare 8 of eggs beaten well.
3. It's 2 teaspoon of vanilla.
4. Prepare 2 cups of whole milk.
5. Prepare 1/2 cup of heavy cream.
6. You need 1 tablespoon of cinnamon.
7. You need 1/2 teaspoon of nutmeg.
8. It's 8 oz of softened cream cheese.
9. Prepare 2 cups of powdered sugar.
10. Prepare 2 tablespoon of milk or enough to thin some.
11. It's of Praline Crumble:.
12. It's of Mix until it is crumbly texture and add to top of mixture.
13. You need 1 cup of brown sugar.
14. Prepare 1/3 cup of all-purpose flour.
15. You need 6 tablespoons of softened butter.
16. You need 1/2 cup of chopped pecans.

In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on. Pecan Praline French Toast is an easy breakfast casserole made with sliced French bread baked in a decadent brown sugar pecan topping.

New Orleans Praline Crunch French Toast Casserole instructions

1. Cut bread into 1 inch cubes. You can use any bread. French and brioche are wonderful..
2. Place bread cubes in large mixing bowl..
3. Mix the whole milk, eggs, heavy cream, vanilla, cinnamon and nutmeg..
4. Mix well and pour over bread. Mix well. Cover and refrigerate overnight so bread can soak up custard..
5. The next day, spray a 9x13 baking dish with non-stick spray and heat oven to 350 degrees..
6. Pour the bread mixture into pan and spread evenly..
7. In separate bowl, mix cream cheese, powdered sugar and milk to make a thick but not to thick paste..
8. Dollop cream cheese over bread mixture and slightly push into mixture..
9. Put the praline crumble evenly over top and bake until set in middle. Check after 30 minutes..
10. Serve warm with syrup or ice cream or just like it is..

O n the weekends I like to make a big breakfast. But I also want to enjoy my family and not be in the kitchen the whole morning cooking and cleaning up. In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe quickly adapted to the plentiful amounts of pecans in Louisiana. Not only were the original almonds and hazelnuts swapped for the local Southern nut, but the recipes that developed also added cream or evaporated milk.