Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
French Toast:
Praline Topping:

Directions

Instructions Checklist
  • Generously butter a 9x13-inch baking dish.

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  • Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.

  • Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

Cook's Note:

Fat-free half-and-half can be substituted for the regular half-and-half, if desired.

Nutrition Facts

596 calories; protein 12.6g; carbohydrates 58g; fat 36.3g; cholesterol 180.3mg; sodium 392.2mg. Full Nutrition
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Reviews (33)

Most helpful positive review

Rating: 5 stars
05/23/2016
I left out the corn syrup and used 1 1/4 cup of pecans because I needed to use them up. I made it for an 80th Birthday Brunch and it was fabulous! YES I would DEFINITELY make this again..and again...and again.... :) DaniellaVictoria YOU are a ROCK STAR!! Read More
(7)

Most helpful critical review

Rating: 2 stars
04/03/2020
I made this recipe, and it turned out soggy and wet. It also made too much. Read More
49 Ratings
  • 5 star values: 40
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/22/2015
All I can say is....Oh, my GOODNESS!!! this was phenomenal. I don't even like French toast but I can't wait to make this again. ALL 9 people loved this in my house- My only regret is that I didn't double the recipe. Read More
(13)
Rating: 5 stars
05/22/2016
I left out the corn syrup and used 1 1/4 cup of pecans because I needed to use them up. I made it for an 80th Birthday Brunch and it was fabulous! YES I would DEFINITELY make this again..and again...and again.... :) DaniellaVictoria YOU are a ROCK STAR!! Read More
(7)
Rating: 5 stars
04/27/2015
This was a big hit at my house. I decided to try the recipe as written before I made any changes. The Praline topping was buttery, crunchy and yes a little sweet but I was very satisfied. For sure this will make an appearance on my table again. Read More
(7)
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Rating: 5 stars
05/13/2018
AMAZING! But there's way too much eggwash... I forgot to add the milk last time I made it and it still came out delicious! just be careful to not overlap too much or it ends up soggy. Read More
(3)
Rating: 5 stars
06/13/2017
Big hit!! This is a wonderful breakfast dish, very easy and wows our guests. We use homemade bread from our bread maker and it works just as well (we cut the slices about an inch thick). Also, I have had great success with shorter soak time, 2 hours in the fridge has gotten great results. I discovered this like most, because I failed to really read the recipe before a brunch and had to compress the prep. No syrup necessary, we serve with cut fresh strawberries and blueberries. Read More
(3)
Rating: 4 stars
04/25/2015
Very easy to make. Great recipe for a brunch. It was a little too heavy for my liking and a bit sweet. Read More
(2)
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Rating: 5 stars
12/16/2016
Easy-to-make recipe that can be made the night before. I wouldn't change a thing. Read More
(1)
Rating: 5 stars
06/09/2020
Excellent! Mine turned out more like cinnamon pecan sticky buns and we loved every morsel! I used two loaves of Costco french bread cut in generous ice inch slices. I had enough for a 9x13 pan and a 9-9. Followed as written. There was twice as much liquid as needed; I’ll reduce by half next time and sprinkle extra cinnamon on soaked pieces. The brown sugar mixture is wet, FYI, when you put it on the bread. Read More
(1)
Rating: 5 stars
11/28/2016
This was a crowd please for sure! Only adjustment I made was using almonds instead of pecans. Prep was easy and didn't take long. I didn't leave time for the dish to set for 8 hours but was delicious all the same. I will definitely be making this one again! Read More
(1)
Rating: 2 stars
04/03/2020
I made this recipe, and it turned out soggy and wet. It also made too much. Read More