Overnight Praline French Toast

I'm pretty sure it should be a rule that every restaurant should serve breakfast all day long.  I'm not talking about diners, where you can order omelets and bacon 24/7.  There's no shame in the diner game.  I know this because I'm a diner superfan.  However, I'm talking about a restaurant where you can order more interesting and unique breakfast fare.

The first item on my new restaurant's menu would have to be this Praline French Toast.  If you've been reading my blog throughout any of the Fall/Winter months, you have probably heard about my obsession with pecans.  When I saw this french toast contained a praline topping, I was all over this recipe like nobody's business!

And can you believe that it's an overnight recipe?  This means that I can assemble everything the night before and then the next morning I pop the pan in the oven and enjoy my coffee while breakfast bakes.  Or, if I'm not kidding myself, I crawl back into bed and sleep for a few more minutes.  This is my real life.


Overnight Praline French Toast
from The Kitchen Is My Playground

Print Recipe

  • Bread Pudding:
  • loaf French bread, sliced 1-inch thick
  • 8 eggs, beaten
  • 2 cups half-and-half
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch salt
  • cooking spray
  • Praline Topping:

  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • For Serving:

  • honey or maple syrup

Make the French Toast:

1) Spray a large pan (~ 13" x 9" dish -- the size pan you need depends on how much bread you have) with cooking spray.  Lay the bread down in the pan so the slices are overlapping.

2) In a medium bowl, whisk together the eggs, half-and-half, milk, vanilla, sugar, cinnamon, nutmeg, and salt.

3) Pour the mixture over the bread in the pan.  Cover the pan with plastic wrap and place in the refrigerator overnight.

Make the Praline Topping:

1) Right before baking the french toast, melt the butter in a medium pot over medium heat.

2) Stir in the brown sugar, corn syrup, cinnamon, and nutmeg.  Continue to stir the mixture until it is smooth.

3) Remove the topping from the heat and stir in the chopped pecans.

Assemble the Praline French Toast:

1) Preheat the oven to 350 degrees F.

2) Pour the praline topping over the bread slices.  You may need to use a spatula to make sure the topping is spread evenly.

3) Bake uncovered for 40 minutes, or until the french toast is puffy and golden brown.

4) Serve hot or warm with maple syrup and/or honey.