Praline-Pecan French Toast

1 loaf Italian bread, cut in 1" thick slices

3 cups milk
3 eggs
2 tablespoons white sugar, plus additional for sprinkling
2 tablespoons brown sugar
1 tablespoon cinnamon, plus additional for sprinkling
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Praline Topping

1 stick butter, slightly softened
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup or honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


The Night Before
Liberally grease a 9×13-inch baking dish with butter, and sprinkle with 1 tablespoon of white sugar.

Arrange bread in the pan in two tightly-packed layers. Make sure to fill in any spaces with torn pieces of bread, so that the custard does not leak to the bottom.

Whisk the milk, eggs, remaining sugars, cinnamon, salt and extracts, and pour over the bread. Sprinkle with additional cinnamon and sugar.

Wrap tightly with plastic wrap and refrigerate overnight.

The Next Morning
Make the praline topping: Combine all ingredients in a medium bowl and mix well. Spread over french toast.

Bake at 350 for 40 minutes, or until puffed and golden