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!
Servings: 10
Calories: 605kcal
Equipment
- 9x13 Inch Baking Dish
- Large Bowl
- Whisk
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 Tablespoons 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 Tablespoons 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 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 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: 605kcal | Carbohydrates: 58g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 484mg | Potassium: 283mg | Fiber: 2g | Sugar: 30g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3mg