Baked Pecan Praline French Toast

Posted on November 22, 2013
Hi Everybody! Happy Weekend! With the holidays coming up, I have a great recipe to share with you that’s a perfect breakfast or brunch dish to make when you have friends or family staying with you! This Baked Pecan Praline French Toast is so rich, decadent, and absolutely delicious, and what’s even better is that all you have to do is put all the ingredients together in a pan and let the oven do all the work for you, instead of having to stand at your stove making French toast for everyone! All the maple syrup, vanilla, brown sugar, cinnamon and pecans give this French toast casserole the most wonderful flavor. It’s sweet and fluffy on the inside, and golden brown and crunchy on the outside, and smells heavenly as it bakes, filling your home with the warm and cozy aroma of the holidays!
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 BAKED PECAN PRALINE FRENCH TOAST
(Recipe adapted from Food Network & All Recipes)
*Serves 6 – 8*
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YOU WILL NEED
FRENCH TOAST
1 challah loaf (or loaf of French bread)
6 eggs
1 cup milk (I used fat-free)
1/2 cup half-and-half
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 tbs brown sugar
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TOPPING
3/4 cup pecans
3/4 cup brown sugar
1/2 cup maple syrup
1 tbs unsalted butter
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DIRECTIONS
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1. First, prepare your baking dish (9×13 inch baking pan, greased) and preheat your oven to 350 deg F. In a small bowl, whisk together the eggs, milk, half-and-half (the original recipe called for a full 1 1/2 cups of half-and-half, but I reduced the amount and used fat-free milk for the rest to lighten it up a little!), vanilla extract, ground cinnamon and 1 tbs of brown sugar together. Set aside.

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2. Next, cut the challah (you could also use French bread, I just think the challah adds some extra flavor and richness) into 1 inch slices. Pour some of the egg mixture into your baking dish, then arrange the challah slices in it. Pour the rest of the egg mixture on top and let it soak into the bread.

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3. Coarsely chop the pecans and in a small saucepan, whisk together the butter, maple syrup and 3/4 cup of brown sugar. Stirring constantly so it doesn’t burn, bring the sauce to a boil, then turn the heat down and cook for about a minute. Stir in the pecans and pour the mixture over the prepared French toast in the pan. (*Note: if you want to cut back on the sugar, you can use only about half of the syrup). Bake for 30 – 35 minutes or until the French toast is puffed up and golden brown, and the liquid has been absorbed. Once it’s done, let it sit for about 5 minutes, serve warm with fresh fruit (and dusted with confectioners’ sugar, extra maple syrup and whipped cream if you’re feeling extra hungry!)

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Happy Baking, Everyone!

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  • Hannah Gomez November 22, 2013 at 9:56 pm

    I made french toast today! lol it must be the weather!

    • Maria December 1, 2013 at 9:29 pm

      That’s so funny, it must really be the weather! It makes me crave delicious, comforting and sweet things! Hope you have a wonderful week!

  • Marie November 22, 2013 at 10:54 pm

    Oh mercy! I am so making this one! Wow!!

    • Maria December 1, 2013 at 9:30 pm

      I hope you love it, Marie! I could have eaten the whole pan! Thanks for stopping by, hope you have a great week!

  • Swathi Iyer November 22, 2013 at 11:40 pm

    Maria, those pecans praline sounds wonderful, I think I can use it on cake too. Thanks for visiting my blog. I am your new follower.

    • Maria December 1, 2013 at 9:30 pm

      Thank you so much! Yes, I bet it would work for a cake too! Thanks for stopping by, hope you have a wonderful week! 🙂

  • Sam Hoffer @ My Carolina Kitchen November 23, 2013 at 6:51 am

    I can’t think of anyone who wouldn’t love to have this for breakfast, especially if they were a house guest. It is definitely a wow.
    Sam

    • Maria December 1, 2013 at 9:31 pm

      Thanks so much, Sam!

  • Krista Rollins November 23, 2013 at 10:45 am

    Ok, holy yum! I have been craving everything Breakfast the past week.This recipe sounds absolutely amazing, and that picture! WOW! Definitely pinning Maria and can’t wait to try this one! Thanks for sharing!

    Krista @ Joyful Healthy Eats

    • Maria December 1, 2013 at 9:31 pm

      Thanks so much, Krista!

  • Jordan Hansen November 23, 2013 at 4:04 pm

    This looks so yummy! I can’t wait to try out this recipe.
    Visiting from Super Saturday Show & Tell

    • Maria December 1, 2013 at 9:31 pm

      Thank you, Jordan!

  • Miz Helen November 23, 2013 at 7:24 pm

    Oh my goodness, this is dessert for breakfast and fabulous! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

    • Maria December 1, 2013 at 9:32 pm

      Thank you so much! Dessert for breakfast is the best! 🙂 Hope you had a great Thanksgiving!

  • Angela LeMoine November 23, 2013 at 8:28 pm

    Stopping by from Super Saturday Show & Tell. Looking forward to following along here! Angela @ LeMoine Family Kitchen {http://lemoinefamilykitchen.blogspot.com}

    • Maria December 1, 2013 at 9:32 pm

      Thank you so much, Angela!

  • Kelly LifemadeSweeter November 24, 2013 at 7:13 am

    This looks heavenly! We love french toast on the weekends and your pecan praline version sounds incredible! I can’t wait to make this, thanks so much for sharing Michelle 🙂

    • Maria December 1, 2013 at 9:32 pm

      Thanks so much, Kelly!

  • CQUEK November 24, 2013 at 8:04 am

    so good and tasty looks.

    • Maria December 1, 2013 at 9:33 pm

      Thanks so much!

  • Ashley C. November 25, 2013 at 9:07 pm

    Woah! This looks absolutely amazing! Seriously, I really wish I had some of this french toast right now, even though I already ate dinner 🙂

    • Maria December 1, 2013 at 9:34 pm

      Thanks so much, Ashley! 🙂

  • Pattie T. November 26, 2013 at 9:57 am

    Doesn’t challah just make the biggest difference in French toast? This looks delicious, and I’m going to give it a try.

    • Maria December 1, 2013 at 9:34 pm

      Thanks, Pattie! And yes, challah definitely makes French toast taste SO much better and richer!!!! It’s my favorite way to make it!!!

  • Andi Gleeson November 26, 2013 at 2:30 pm

    This looks PERFECT for Christmas morning! I don’t know if I can wait that long to try it though. Thanks for sharing this with us at Saturday Night Fever!

    • Maria December 1, 2013 at 9:35 pm

      Thanks, Andi! It would be great for Christmas morning! Hope you have a wonderful week, thanks for stopping by!

  • Allie BakingAMoment November 26, 2013 at 3:38 pm

    Oh, my goodness, this recipe looks to die for! That praline topping is totally killing me… so gooey and sticky! I want!

    • Maria December 1, 2013 at 9:35 pm

      Thanks so much, Allie! The topping is definitely the best part! Thanks for stopping by! Have a great week!

  • Deidre Gilchrest November 27, 2013 at 1:15 pm

    WOW!!!! Im soo droooooling right now this is one of my FAV’S!! Gonna make this:)
    Stop over and enter the Holiday Giveaway…

    • Maria December 1, 2013 at 9:36 pm

      Thanks so much!

  • Debi and Charly @ Adorned From Above December 2, 2013 at 9:47 pm

    Great recipe. Thank you so much for sharing with Wednesday’s Adorned From Above Link Party. Have a great week.
    Debi and Charly @ Adorned From Above
    http://www.adornedfromabove.com

  • Sherry Thecharmofhome December 3, 2013 at 12:38 pm

    Yum. This looks so good.
    Sherry

  • Anna Owens December 11, 2014 at 3:34 pm

    Baked pecan praline french toast…. I made this last night and my daughter said it’s her new favorite dinner… and she said pinterest is the best thing that’s happened to us in a long time! It was GONE in 15 minutes with only 3 of us eating!

    • Maria December 11, 2014 at 4:00 pm

      Hi Anna! Thanks so much for letting me know! 🙂 I’m so glad you enjoyed it!!! I think I’m going to make it over the holidays! And I’m so with your daughter – Pinterest is the best thing that’s happened here too!! ha!! 🙂 Hope you have a wonderful Christmas season! 🙂

  • Deanna Bridges January 15, 2020 at 6:11 pm

    Amazing recipe! It is a family favorite. Thank you.

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