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Praline Pecan French Toast Recipe

Praline Pecan French Toast

This decadent Praline Pecan French Toast is an indulgent breakfast casserole inspired by southern flavors. Thick slices of bread soak in a sweet custard overnight, and a buttery brown sugar-pecan topping is added before baking for an irresistible treat. Perfect for holidays, brunch, or a special weekend!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 8 hours 55 minutes
Servings: 8 persons
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 10 slices thick-cut brioche or challah bread About 1 inch thick, approx. 400 g
  • 6 large eggs
  • 2 cups whole milk 480 ml
  • 1/2 cup heavy cream 120 ml
  • 1/3 cup granulated sugar 67 g
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, 113 g, melted
  • 1 cup light brown sugar 200 g, packed
  • 2 tablespoons pure maple syrup 30 ml
  • 1 cup chopped pecans 110 g
  • 1/2 teaspoon ground cinnamon

Equipment

  • 1 9x13 inch baking dish
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • measuring cups and spoons

Method
 

  1. Lightly grease a 9x13 inch baking dish with butter or nonstick spray. Arrange brioche slices in the dish, overlapping as needed.
  2. In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt. Pour the mixture evenly over the arranged bread, pressing lightly to ensure all pieces absorb the custard.
  3. Cover tightly with foil or plastic wrap and refrigerate overnight (at least 8 hours).
  4. The next morning, preheat oven to 350°F (175°C).
  5. Prepare the praline topping: In a bowl, combine melted butter, brown sugar, maple syrup, chopped pecans, and ground cinnamon until well mixed.
  6. Remove baking dish from fridge. Spread the praline topping evenly over the soaked bread.
  7. Bake uncovered for 35–40 minutes, or until the top is golden brown and bubbling and the custard is set.
  8. Let stand 5–10 minutes before cutting. Serve warm, optionally with fresh berries or extra maple syrup.

Notes

For best texture, use day-old bread or let the bread dry out slightly before assembling.
You can substitute half-and-half for the milk and cream if desired.
This dish can be prepped in advance and frozen before baking. Thaw in the fridge overnight and bake as directed.