Overnight Pecan Praline Baked French Toast

I don’t cook breakfast as much as I should, but this french toast might change my habits! It was so easy to throw together the night before and cook it in the morning.  The caramel glaze that is poured on top is absolutely DIVINE!
Pecan Praline Baked French Toast
(Recipe adapted from The Taste Place)


1 loaf French bread (13 to 16 ounces)
6-8 large eggs (I only had 6 eggs left, and it worked just fine!)
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter, melted
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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  1. Katie says

    I am looking for a praline baked french toast recipe and so happy to find it here. I am wondering how the consistency of the bread is when finished. Is it mushy? Ive tried a couple similar recipes with day old bread and still find they turn to mush. Any suggestions is greatly appreciated!


  2. Barbara says

    I’ve made this recipe through the years and always receive rave reviews. It’s a winner! I have some diabetics coming over for brunch and thinking of trying to make the topping with the half brown sugar/half brown sugar Splenda. Has anyone ever tried this?

  3. Baronemom says

    Made this today for company and it was an epic fail. At the cooking time the bread was all grossly soggy. Separated it onto a cookie sheet and after another 40 minutes it was edible but not much flavor. I’m unpinning and won’t be making again.

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