Wendy York Recipe

Praline Baked French Toast

By Wendy York yorktot

This is an easy recipe to serve for either a big bunch or just for two (even one!) The best thing is that you don't have to prepare it the night before like almost every other Baked French Toast recipe I have seen. Great for holiday breakfasts or just a treat anytime.

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:


1 lb
french bread loaf
1 c
flavored coffee creamer (liquid)
1 tsp
cinnamon, ground
1/2 c
brown sugar
3/4 c
unsalted butter, cut up
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1/2 c
chopped walnuts
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Directions Step-By-Step

Preheat oven to 350 degrees.
Spray casserole dish (size according to amount you are making-this dish can be as little or big as you wish) with cooking spray.
Cut bread slices into 1 inch slices diagonally (or just sort of place them in the pan as whole slices. You can layer too!)
In a large bowl, beat together eggs and creamer.
Pour egg mixture over the bread in the pan, making sure all the bread has been covered (sometimes I just dip it or move the slices around in the pan to get them all egged up!)
Place pats of butter randomly over the top. Sprinkle the brown sugar over the top. Top with chopped walnuts.
Bake in preheated oven, uncovered, for about 40 minutes or until baked through.

About this Recipe

  • Comments

  • 1-2 of 2
  • user
    Wendy York yorktot - Oct 15, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Teresa Lewis Watts tlewiswatts - Jun 9, 2012
    Wendy---Using the flavored coffee creamer is a stroke of genius! So many flavor combinations are possible, & so easy to do, too---I'm excited about trying hazelnut creamer with hazelnuts at the moment. I love your step 5, too---soaking up the egg mixture is so important :)Thank you so much for sharing this recipe; it is fabulous :)