New Orleans Toast

New Orleans Toast is an idea born from our trip to NOLA in 2010. We took the concept of French Toast and Bread Pudding and combined them into one dish with two choices of sauces, bourbon sauce and pecan praline sauce!  The easiest and tastiest way to prepare this recipe is as noted below, but you could always make each slice individually like you would French Toast.  

New Orleans Toast

18 slices of cinnamon raisin bread

8 Eggs

1 1/2 Milk

2 t Vanilla

Butter

Layer slices of bread in a well buttered 9 x 13 pan.  Mix eggs, milk, and vanilla and pour over bread slices.  Let rest overnight in the refrigerator.  Preheat oven to 350 degrees.  Bring pan to room temperature before baking.  Bake uncovered in oven for 40 minutes.

Serve with warm praline or whiskey sauce. 

Praline Sauce for New Orleans Toast

1 c sugar

¾ c brown sugar

½ c milk

6 T butter

1 ½ c chopped pecans

1 t vanilla

½ c honey

Combine all ingredients in a medium saucepan over medium heat.  Stir constantly until mixture reaches the soft ball stage.  Remove from heat.  Continue stirring until mixture cools and becomes creamy.  Serve over New Orleans Toast.

Bourbon Sauce for New Orleans Toast

½ c butter

¾ c brown sugar

1 large egg

½ c bourbon

Combine butter and sugar over medium-low heat until sugar dissolves.  Remove from heat.  Whisk egg and blend into sugar mixture vigorously until well combined.  Stir in bourbon.  Serve over New Orleans Toast.