Praline Pecan French Toast is a mix between a casserole and a bread pudding. With a deliciously indulgent glaze, this french toast casserole will taste like you’re eating dessert!
I mean, come on! Who doesn’t want to make this? Just look at that glorious praline pecan topping! Already has 5 stars in my opinion!
I wish you could all sit down and have a slice of french toast with me. It is sooo good and so easy to make! A perfect french toast recipe for a special brunch like Christmas morning or a baby shower.
It will have everyone asking for the praline pecan french recipe and you won’t be going home with any leftovers!
This French Toast Casserole is a cross between something resembling more of a bread pudding and a slice of baked french toast.
You can control that somewhat by the length of time you bake it for, but the outside of your bread will cook faster than the inside.
It leaves you with a perfectly rich, indulgent praline pecan treat that you’ll want to make again and again!
Ingredients for Praline Pecan French Toast Casserole
- 1 cup of brown sugar
- 1/3 cup of butter
- 1/2 cup of pecans
- 12 slices french bread
- 8 eggs
- 1.5 cup of milk
- 1 tsp. cinnamon
French Toast Casserole
The praline topping is nothing more than brown sugar, butter, and chopped pecans. It’s so simple yet it’s the star of this recipe!
Just melt your butter in a microwave-safe bowl. Once the butter melted, add the brown sugar and pecans. Stir to mix. Then, spread it in the bottom of a 3-quart baking dish.
Then, it’s time to layer your bread slices. I used French bread cut into thick slices and then I stacked them in 2 rows. You don’t want to pack the bread be too heavy, though, because it will take much longer to cook the whole way through.
I used 11 slices because that’s what easily fit in my baking dish without having to pack them in.
Next, it’s time to make your egg custard. In a medium-size bowl, add 8 eggs, 1.5 cups of milk, and a dash of cinnamon. Whisk together to really combine the eggs really well.
Then, pour the mixture evenly over the bread. This step is actually more important than you might think because you do have to distribute it evenly.
If you miss getting parts of the bread soaked in the egg mixture, then it will just turn out like toast instead of a French Toast Bake.
You can even use a spoon to spread some of the egg mixture up over the bread and in between the slices. I’ve even just used my fingers to flip the bread slices upside down if I think the tops didn’t get coated well enough.
Then, cover and put in the fridge overnight. You want the bread to soak up all of the custard. If it doesn’t, you’ll end up with eggs just cooking in a puddle around the bread. If it soaks it up, you end up with French toast.
The next morning, just sit on the counter while preheating your oven to 350 degrees.
This recipe needs to bake for 40-45 minutes or until a knife inserted in the center comes out clean and it’s all puffed up. If it starts browning too quickly, you can cover it with foil for the last 10-15 minutes.
Let the casserole sit for 10 minutes and then run a knife around the sides. Place a serving platter over the top of the dish and very carefully invert it on the serving platter. You want to be very careful at this step because the praline topping is very hot!
More favorite brunch recipes:
- Sausage Cream Cheese Crescent Braid
- Ham and Veggie Egg Bake
- Apple Cinnamon Baked Oatmeal
- Sausage Cheese Strata
- English Muffin Bread
- Blueberry Lemon Coffee Cake
Praline Pecan French Toast Casserole
- 1 cup Brown Sugar packed
- 1/3 cup Butter melted
- 1/2 cup Pecans chopped
- 12 slices French Bread
- 8 Eggs
- 1.5 cups Milk
- 1 tsp. Cinnamon
- In a small bowl, combine brown sugar, melted butter and pecans. Spread into bottom of 3-quart baking dish.
- Layer bread slices in two rows on top of the pecan mixture.
- In a medium bowl, combine eggs, milk and cinnamon. Whisk until well combined.
- Evenly pour egg mixture over the bread slices. Be sure to get all the bread coated in the egg mixture, spooning it over and in between the slices.
- Cover and refrigerate for 4-24 hours or until the custard is absorbed into the bread.
- Preheat oven to 350 degrees. Uncover and bake for 40-45 minutes. If it starts browning too quickly, cover the top with foil
- Let stand 10 minutes and then carefully invert onto a serving platter.
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