Praline Pecan French Toast Recipe - Allrecipes.com
Praline Pecan French Toast Recipe
  • READY IN ABOUT 9 hrs

Praline Pecan French Toast

Recipe by  

"A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    8 hrs 50 mins

Directions

  1. Grease a 9x13-inch baking dish.
  2. Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
  5. Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2012

I loved this. It was so tasty and great becuase you can make it ahead of time and the next day it takes no time at all to prep. Perfect for christmas day.

 
Most Helpful Critical Review
Dec 25, 2014

This tasted ok. Some of the batter didn't absorb into some of the bread. So we had some dry toasty parts and some soggy parts. Maybe I'll try it again, and dip the bread into the batter before putting in the pan. That way each price would be evenly covered.

 

26 Ratings

Dec 31, 2012

Made it this morning. Wonderful! Will make it again. Not overly sweet and we love the pecans.

 
Jan 07, 2013

Yummy, Yummy, Yummy! Very easy to make and great to take to a brunch. You may have to downsize to a smaller pan; when I laid the bread down, it didn't make enough for a 9" x 13" baker.

 
Dec 15, 2013

So yummy! Followed the recipe exactly except I used gluten free bread. Made it for my dad and my husband.... My dad didn't even know it was gluten free because it was so freaken amazing! Couldn't be easier and the toasted nuts give it a bit of saltiness. Yum yum!

 
Jul 22, 2014

Sweet and scrumptious! My son requested this for his birthday brunch and it certainly delivered. I used some half and half but mostly 2% milk. My loaf was a bit small so I did have some eggy corners. Also ran out of time so I did not toast the pecans. All in all very good for a special morning, thanks for sharing the recipe!

 
Apr 20, 2014

OMG! Delicious. A big hit with both adults and kids. I increased topping recipe a bit and, based on other comments, cooked it about 10 min. longer. Served with Cool Whip. I stole an idea from another recipe and added 1/2 tsp. orange zest. Can't really swear it made a difference, but it was soooo good.

 
Sep 24, 2013

DELIGHTFUL! I will 110% be making this dish again. It was wonderful and completely satisfying. I'm actually eating the leftovers (with a brunch egg bake) for lunch right now, and it's even better than it was last night. I made the French toast exactly as is the night before I served it, warmed up the pralines syrup mixture, spooned on top of the bread, and baked it. It was grand. I cannot say enough good things about this recipe. My family raved about it for ten minutes; they could not stop talking about how good it was. I paired this dish with the brunch egg bake that I also found on this site. It was a wonderful brinner to put the two together! I'm so, so glad I tried this recipe.

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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