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Breakfast always seems harder to make in our house, that is why this Overnight Praline Pecan French Toast Bake recipe is great!
All you have to do is prepare this overnight praline french toast in a casserole dish and you will have an easy breakfast casserole for the next morning.
All you have to do is heat the oven, pop the breakfast bake in the oven, and avoid all of the hard work in the morning. Just warm breakfast in the oven and enjoy!
Ingredients used to make Overnight Praline Pecan French Toast Bake:
- French Bread
- Large eggs
- Half-and-half
- Milk (skim milk, whole milk, almond milk, or even oat milk should work!)
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Pinch of salt
- maple syrup
Praline Pecan Topping
- ½ pound butter 2 sticks, melted
- 1 cup light brown sugar packed
- 1 cup chopped pecans
- 2 Tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Overnight Praline Pecan French Toast Bake:
- 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 in the prepared baking dish. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350℉.
- Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline topping instructions:
- Combine all ingredients in a medium bowl and blend well. Makes enough for baked French toast casserole.
What topping to serve with this easy overnight French toast bake
These would all be great additions to the praline pecan topping on this baked french toast recipe:
- Maple syrup
- Powdered sugar
- Soft cream cheese frosting or icing
How to store baked French toast:
Keep the French toast in the same airtight container it was baked in and store it in the fridge for up to 2 days. After that, the casserole becomes too soggy.
Enjoy More Delicious Sweet Breakfast Recipes
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Overnight Pecan Praline Baked French Toast Recipe
Breakfast always seems harder to make in our house, that is why this Overnight Praline Pecan French Toast Bake recipe is great!
Serving Servings
Ingredients
- 16 ounces French Bread, 1 loaf
- 8 large eggs, 6-8 large eggs will work
- 2 cups half-and-half
- 1 cup milk
- 2 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- dash of salt
- maple syrup
Praline Topping
- ½ pound butter, 2 sticks, melted
- 1 cup light brown sugar, packed
- 1 cup chopped pecans
- 2 Tablespoon light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- 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 in the prepared baking dish. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350℉.
- Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- Praline topping instructions:
- Combine all ingredients in a medium bowl and blend well. Makes enough for baked French toast.
Notes
You can use Maple Syrup in place of Light Corn Syrup.
Nutrition
Calories: 605 kcal · Carbohydrates: 58 g · Protein: 13 g · Fat: 37 g · Saturated Fat: 18 g · Trans Fat: 1 g · Cholesterol: 200 mg · Sodium: 484 mg · Potassium: 283 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 974 IU · Vitamin C: 1 mg · Calcium: 152 mg · Iron: 3 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks heavenly! I just pined it!
Stop posting such amazing goodness!!! Or atleast stop taking pictures that I can smell.
Yum…
I’m always hungry. 😉
http://www.someoneinmind.blogspot.com
This looks awesome! Love it! Thanks for posting this, as always!
You had me at Pecan Praline. Yum this looks great.
Aimee @ ShugarySweets
This looks delicious, I love Erins comment about pictures you can smell, it’s so true!
For the topping though, do you melt the two sticks of butter before you mix it??
Yes, I melted the butter before I mixed it! I’ll fix that! Thanks! 🙂
Looks yummy!!!
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!
Thanks!
It’s soft in spots. Not as mushy by the crust. But we like it ooey gooey good!
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?
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.
Could you make the overnight french toast meal into a freezer meal or would it wind up too soggy?
Hi Jessica, we have never made this french toast into a freezer meal. It could possibly work because it could thicken up while baking. But we aren’t sure since we haven’t made it. Let us know how it all turns out if you give it a try. Thanks so much for stopping by our blog!! Happy New Year! 🙂
Could maple syrup be substituted for the corn syrup? Big fan of of NH pure maple syrup. It grows on trees here!
Hi Beth, the maple syrup should work fine in place of the corn syrup.
Delicious! I experienced major overflow of the pecan topping. I would recommend putting the baking dish on top of a cookie sheet before baking.