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!

Serves: 10

Overnight Pecan Praline Baked French Toast

10 minPrep Time

40 minCook Time

50 minTotal Time

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  • 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
  • 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


  1. 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.
  2. The next day, preheat oven to 350 degrees F.
  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
  4. Praline Topping Instructions:
  5. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.



408 cal


24 g


43 g


10 g
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16 Responses to “Overnight Pecan Praline Baked French Toast”

  1. 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!
  2. 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?
    • 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! :)

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