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
Mar 01, 2014

It was good but too sweet

 

22 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!

 
Dec 25, 2012

This was good although I thought it was a little sweet. I think the syrup in the sauce was a little much. If I make it again I will maybe add a little milk instead of the syrup to make more of a caramel type sauce but allow the individuals to put on their own syrup as needed. Nice change from the usual though, thanks for sharing.

 
Dec 25, 2012

Very easy and delicious. I made it this morning for Christmas breakfast and everyone loved it. At first I didn't think it would have been enough sauce, but it was perfect and plenty sweet!! Nice change from the usual Christmas morning monkey bread. Also, I had to cook it a little longer than suggested, but could just be differences in ovens.

 
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!

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 179 mg
  • 60%
  • 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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