These baked french toast in ramekins make for perfect portion control. We ate one each and saved the other two for later in the week! A good breakfast makes even a cold, lame Wednesday morning fun:)The praline topping is totally optional. I wanted to add it because it came with the original recipe. I ate one ramekin with it and one without. The topping is VERY sweet and the nuts added a nice crunch. You get more of a “traditional” french toast flavor without it. Feel free to add melted butter, maple syrup and/ or the praline topping. Whatever floats your boat!
adapted from The Food Network
makes 4 servings
- 1/2 loaf day old French bread
- 2 large eggs
- 1/2 c. half-and-half
- 1/4 c. milk
- 1/2 T. sugar
- 1/2 t. vanilla
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 1/4 t. cloves
- Dash salt
- Praline Topping, recipe follows (OPTIONAL) OR Maple syrup
- It’s important for the bread to be dry. If it’s fresh, take it out the night before serving. Cut the bread into small cubes (about an inch). Arrange them on a cookie sheet and bake for 15-20 minutes on 250 degrees. Turn the oven off. If you want, just leave the bread cubes in the closed (OFF) oven overnight to continue drying out.
- The morning you are serving, take the cubes out. They should be nice and dry. Generously butter 4 ramekins or spray with pam and place on a small cookie sheet.
- Arrange half of the cubes in each of your ramekins, spreading out equally over the four. Set aside
- Crack the eggs in a large measuring cup or small bowl. Add in half and half, milk, sugar, vanilla, spices and salt. Whisk until blended (or beat with a mixer.)
- Pour 1/2 of the egg mixture over bread cubes. Press down with your hands or a spoon to make sure all the cubes are covered. Once they’re nice and soaked, add in the remaining bread crumbs and egg mixture. Once again, smoosh down to make sure the cubes are nice and moist.
- Let them sit for about 10-15 minutes. Meanwhile, make the praline topping if you’d like. (See below) Preheat oven to 350 degrees.
- Spread Praline Topping evenly over the ramekins and bake for about 20 minutes until puffed and lightly golden.
- 1/2 stick butter
- 1/4 c. packed light brown sugar
- 1/4 c. chopped pecans
- 1/2 T light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Melt butter in microwave or stove top. Combine all ingredients in a medium bowl and mix well. If desired, pour on over french toast casserole before baking.