Praline Pecan French Toast

Praline Pecan French Toast

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 50 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 27 Ratings

Most helpful positive review

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

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 p...

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.

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

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.

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'...

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 cor...

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 ...

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 bet...

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...

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...

From around the web