This year, we spent Fathers' Day up in Crescent City, visiting my dad and step-mom. On our drive over the river and through the woods, we stopped in Ukiah and purchased a beautiful loaf of Challah bread at Schat's Bakery.
On Saturday night, I sliced into the golden loaf, buttered a glass baking dish, and prepared the Pecan Praline French Toast for the next day. Sunday morning, I had only to preheat the oven, pour the pralines over the prepared bread, and bake. The smell wafting from the kitchen was heavenly!
We served the French toast with warm maple syrup, and fresh blueberries (which added a nice tart contrast to all the cinnamonny sweetness).
Some things are just too good not to share! Here's the recipe:
Baked Pecan Praline French Toast