Individual Baked Gluten Free Brioche French Toast with Pecan Praline Recipe

This French toast is lovely and rich and oven-baked for a crispy top and slightly gooey center. This gluten and dairy-free breakfast is perfect for Christmas Eve!

Serves 2

Individual Baked Brioche French Toast with Pecan Praline 

Let me deconstruct this for you: warm, vanilla brioche wrapped in a blanket of soft egg with almond milk, cinnamon, brown sugar and vanilla all sitting beneath a crunchy pecan praline with brown sugar and maple syrup. This French toast recipe is divine. It's easy to make, too and since you just pop it in the oven, you don't have to stand over a skillet, waiting to turn egg and milk-soaked slices of bread.

For me, that's always the tricky part of traditional French toast (or eggy bread, as it's called here in the UK)--trying to flip it over without tearing it. With this method, though, you let the bread soak up some of the sweet egg and milk mixture and then cover it with praline and into the oven it goes! It really couldn't be any easier.

This is the type of recipe that would be great shared with a family over the holidays. Can you imagine putting this on the table for Christmas Eve breakfast? I can guarantee this, if you do, it will get devoured. My husband, who doesn't even like French toast, wolfed his down. And my soon-to-be two year old son, had his breakfast and then part of mine! This is a great family recipe and so long as you use gluten-free brioche and dairy-free butter, it's completely gluten and dairy free!

This recipe was adapted from Shopgirl Maria.

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Ingredients:

For the French toast
1/2 cup almond milk
1 tsp ground cinnamon
1 tbsp brown sugar
1 tbsp vanilla
2 eggs
2 vanilla brioche buns (use gluten-free or regular)

For the pecan praline
1/4 cup maple syrup
1/2 cup brown sugar
1/2 cup chopped pecans
1 tbsp butter (use dairy-free or regular)

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Instructions:

Individual Baked Brioche French Toast with Pecan Praline

1. Preheat the oven to 180C/ 350F.
2. Crack the eggs into a medium bowl and whisk in the almond milk, cinnamon, a tablespoon of brown sugar and vanilla.
3. Slice the brioche.
4. Place the ramekins on a baking tray.
5. Pour a bit of the egg mixture into the bottom of two ramekins.
6. Arrange the slices of brioche over the liquid in each ramekin.
7. Pour over the remaining liquid. Take care not to overfill as the topping may cause the liquid to spill over.
8. Make the praline while the brioche soaks up some of the liquid.
9. Squeeze the maple syrup into a saucepan with the pecans and the remaining brown sugar and butter.
10. Bring to a boil, stirring constantly.
11. Reduce the heat and cook through about 2 minutes until the praline has thickened.
12. Pour the praline over the ramekins and bake in the oven for 20 minutes or until cooked through.

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