Praline Pecan French Toast

Ingredients

• 1 small loaf of challah (can also use brioche. use sourdough for a less custardy texture)

• 1.5 cups half & half

• 0.5 cup heavy cream

• 6 eggs

• 3 tsp cinnamon

• 1 tsp nutmeg

• 2 tsp vanilla

• 1 cup pecans, chopped

• 1 cup brown sugar

• 6 tbsp unsalted butter

• 1 pinch salt

Directions

The night before

1. The night before, grease a 9x9 inch pan (or another oven-safe pan of similar size).

2. Cut challah into ~1 inch slices and line pan with slices, minimizing any overlap.

3. In a large mixing bowl, beat eggs.

4. Add in half and half, heavy cream, 2 tsp cinnamon, 1/2 tsp nutmeg, and 2 tsp vanilla and mix to combine evenly.

5. Pour egg and cream mixture over the challah and cover with foil. Refrigerate overnight.

The day of

1. Preheat oven to 350 F.

2. Add butter to a medium-sized, microwavable mixing bowl. Melt in 15 second increments, stirring in between.

3. Add brown sugar, chopped pecans, 1 tsp cinnamon, 1/2 tsp nutmeg, and pinch of salt to butter. Mix to combine.

4. Remove pan with challah from the fridge and take off foil.

5. Evenly spoon the praline mixture over the top of the bread, being sure to coat the sides and tops of slices.

6. Bake with foil on for 40 minutes. Then, remove foil and bake for another 20 minutes or until the edges are golden brown and puffy.

Makes about 12 servings and will keep in the fridge for 2-3 days. To reheat, air fry for 7 minutes at 250 F.