Praline Pecan French Toast

Praline Pecan French Toast

jmsorce

"Great for Christmas morning!"
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Ingredients

8 h 45 m servings 460 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 320 mg
  • 13%

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.

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Directions

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  1. Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
  4. Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  5. Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Reviews

Read all reviews 12
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I used sugar free syrup to cut the sugar and I cut the brown sugar by half. My husband gave it five stars!

Great recipe!

Amazing!

Made for a group outing for a weekend breakfast, everyone loved it. Now make in smaller serving for my hubby and myself for Sunday breakfast. Easy!!

People went WILD for this recipe! I used an entire loaf of Pepperidge Farm Cinnamon Swirl bread (no raisins), and substituted buttermilk for the cream. I put it all in a Bundt pan for a prett...

Delicious!!

The recipe is excellent! It has become a staple in our Christmas Morning breakfast.

Wonderful! Now a Christmas Eve brunch staple. So easy and yummy!

It was super easy and the fam loved it. Will make again!!

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