I had some people over for a birthday brunch this weekend, and as soon as I decided to have a brunch, I knew I was going to make this. It’s really the most fabulous french toast. I think it was a favorite for a number of people at brunch!

Glaze:

• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons honey

Bread:

• French bread sliced about 1″ thick, enough to cover the bottom of a 9″ x 13″ pan (at least 3/4 of a long loaf, most likely)

Custard:

• 1 1/2 cups whipping cream
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Topping:

• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Lightly grease a 9X13″ pan, then set aside. Combine the glaze ingredients in a small pot and cook over medium high heat, stirring frequently, until it begins to simmer.

Remove from the heat, and pour into the prepared pan.

Whisk together the custard ingredients. Press the bread slices into the glaze, then pour the custard evenly over the bread.

Cover, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, then stir together the topping ingredients. Sprinkle the topping over the bread.

Bake 45 minutes, then let cool 10 before serving.

If you flip the pieces over while serving, you have the nice gooey glaze on top, plus whatever extra syrup you pour on. It’s really fabulous!

Praline French Toast

Slightly adapted from King Arthur Flour.

Glaze:

• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons honey

Bread:

• French bread sliced about 1″ thick, enough to cover the bottom of a 9″ x 13″ pan

Custard:

• 1 1/2 cups whipping cream
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Topping:

• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Lightly grease a 9X13″ pan, then set aside.

Combine the glaze ingredients in a small pot and cook over medium high heat, stirring frequently, until it begins to simmer. Remove from the heat, and pour into the prepared pan.

Whisk together the custard ingredients. Press the bread slices into the glaze, then pour the custard evenly over the bread. Cover, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, then stir together the topping ingredients. Sprinkle the topping over the bread. Bake 45 minutes, then let cool 10. Turn the pieces over and serve with syrup.