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Praline Pecan French Toast

SACHABEAR

"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

8 h 50 m servings 465 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 465 calories; 19.2 g fat; 63 g carbohydrates; 12.1 g protein; 160 mg cholesterol; 366 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 35 Ratings

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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...

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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.

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...

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'...

Sounded good, but it looked awful, and bread was soggy. It never turned golden brown for me. Also if you are trying this recipe use a throw away pan, I'm still trying to clean my pan.

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 ...

Made this recipe for a brunch and everyone loved it. I will surely make it again!