Praline French Toast

Praline French Toast

  • Prep Time: 25 mins
  • Total Time: 55 mins
  • Servings: 6

    • About This Recipe

    “A make-ahead breakfast or brunch dish. Makes a good tasting dish. As a shortcut, the butter, sugar, syrup and pecans may be microwaved for 30 seconds”

    Ingredients

  • 8eggs, beaten
  • 1 1/2 cupshalf-and-half
  • 1teaspoonbrown sugar
  • 2teaspoonsvanilla extract
  • 8slicesFrench bread( 3/4-inch slices)
  • 1/2 cup butter or 1/2 cupmargarine
  • 3/4 cupfirmly packed brown sugar
  • 1/2 cupmaple syrup
  • 3/4 cupchopped pecans

    • Directions

  • Combine first 4 ingredients, whisking until blended.
  • Pour 1 cup egg mixture into a greased 13×9 baking dish.
  • Place bread in dish; pour remaining eggs over the bread.
  • Cover and chill overnight.
  • Melt butter in saucepan over medium heat; add brown sugar and syrup, stirring until smooth.
  • Bring to a boil; reduce heat, and simmer 1 minute, stirring constantly.
  • Stir in pecans.
  • Pour over bread slices and bake at 350 degrees for 30 minutes, or until set and golden.

    • Reviews

  • “Very good recipe. The entire family loved the taste. It was the first time we ever had french toast cooked in the oven. It went really well with crispy bacon and maple syrup.”

  • “I made two pans of this – one for my boys for breakfast and one I sent to work with my USMC husband.The kids loved theirs and my husband said the entire double recipe pan was gone in 10 minutes at work.Definitely a keeper.Thanks for posting.”

  • “This was sooooooo good. My whole family gobbled it down. I was looking for a butter pecan frnch toast but stopped here glad I did.”

  • “Oh Miss Annie, this one is a winner!Somebody else mentioned it was too “eggy”.I loved it that way.With the maple syrup and pecans it almost tasted like pecan pie.Yummy.”

  • “I am only giving this 3 stars because I thought this was way too sweet and it was too “eggy” on the bottom.I made the recipe exactly as stated, but maybe it was just me.It did still have good flavor but will probably not try it again.It may just be my personal tastebuds though because others seemed to like it.Thanks.”

  • “YUUMM!!Very custardy, very sweet, and very delicious!! I made this exactly as written and wouldn’t change a thing. It is a great timesaver (by assembling the night before) with minimal work the next morning. My family devoured this and gave it 2 HUGE thumbs up. Thank you for sharing this recipe…it is definitely a keeper!!”

  • “I am making this for the second time. I wanted a meatless breakfast casserole, and this one is even better than I imagined that it would be. I cut the recipe in half and baked it in a 8 X 8 inch glass pan. And I used 2 percent milk in place of half-and-half. I also put the topping ingredients in a measuring cup and put it in the fridge overnight so I wouldn’t need to measure anything in the morning. The nut topping is so delicious that no one used syrup. This is deffinately a new-forever recipe. Thanks so much Miss Annie for posting it.”

  • “This was delicious!Served it for brunch yesterday and everyone raved about it and asked for the recipe!I had syrup on the table, but no one wanted it.Can’t wait to serve it to my kids when they come home for Thanksgiving!”

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