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!
Serving10
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
Equipment
- Baking Dish (9 x 13)
- Mixing Bowl (Large)
- Whisk
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: 605 kcal · Carbohydrates: 58 g · Protein: 13 g · Fat: 37 g · Saturated Fat: 18 g · Trans Fat: 1 g · Cholesterol: 200 mg · Sodium: 484 mg · Potassium: 283 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 974 IU · Vitamin C: 1 mg · Calcium: 152 mg · Iron: 3 mg