Overnight Praline French Toast is an overnight French toast casserole recipe. The French toast is topped with a rich pecan, praline topping.
Overnight breakfasts can help to take some of the pressure off for holiday breakfasts. This praline French toast casserole is an easy way to fix a delicious breakfast the night before that you can quickly finish up and pop in the oven in the morning.
The French toast is creamy, and the pecan praline topping is incredibly rich. The topping caramelizes into a fantastic sugar-y coating. So, it’s a perfect breakfast for any special occasion!
How to make overnight praline French toast
Slice the bread into 15 pieces. Each piece will be about 1″ thick.
Arrange the slices in the bottom of the baking dish. You want don’t want to fit the bread in too tightly because the bread will puff up as it bakes.
In a large bowl, add the eggs, milk, sugar, and vanilla. Whisk until well-combined.
Pour the egg mixture over the bread slices, gently pressing the bread in as needed. Cover with plastic wrap, and chill overnight.
Remove from the fridge while you preheat the oven.
To make the topping, stir together the melted butter, brown sugar, pecans, corn syrup, and cinnamon. Spoon the praline mixture over the bread.
Bake until the French toast is puffed and golden brown. The center should be set.
Tips
Tips- French bread: French or Italian bread will work for this recipe. I don’t remove the crust.
- Milk: You can use any milk from skim milk to whole milk. You can also use nondairy milk, like almond milk. If you want richer French toast, feel free to substitute part or all of the milk with half-and-half.
- Butter: I use salted butter in this recipe. If you use unsalted butter, add a pinch or two of salt.
- Brown sugar: I use light brown sugar. However, you can use dark brown sugar for a richer praline sauce.
- Don’t pack the bread in too tightly. The bread will puff quite a bit as it bakes, and it may spill out if you pack it too tightly.
- Also, you don’t have to chill the casserole for the entire 8 hours. If you’d like to make it in less time, you can chill the casserole for at least 3 hours. However, I don’t recommend chilling it for less time as the egg mixture needs time to soak into the bread before baking.
Serving suggestions
Serve this French toast as-is or topped with maple syrup. This caramel syrup also goes really well with this.
Since this French toast is so rich, I like to serve it with fresh fruit like raspberries, blueberries, or sliced strawberries.
More overnight breakfast recipes!
More overnight breakfast recipes!- Overnight Hash Brown Casserole
- Overnight Mexican Breakfast Casserole
- Overnight Bananas Foster French Toast Casserole
If you’ve tried this overnight praline French toast recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Overnight Praline French Toast
Ingredients
French Toast
- 14 ounce loaf French bread
- 8 large eggs
- 3 cups milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup butter (melted)
- 1 cup brown sugar (packed)
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
Instructions
- To make the French toast, grease a 9x13-inch baking dish.
- Set aside.
- Slice the bread into 15 pieces. Each piece will be about 1" thick.
- Arrange the slices in the bottom of the baking dish. You want don't want to fit the bread in too tightly because the bread will puff up as it bakes.
- In a large bowl, add the eggs, milk, sugar, and vanilla.
- Whisk until well-combined.
- Pour the egg mixture over the bread slices, gently pressing the bread in as needed.
- Cover with plastic wrap, and chill overnight.
- Remove from the fridge while you preheat the oven.
- Preheat the oven to 350F.
- To make the topping, stir together the melted butter, brown sugar, pecans, corn syrup, and cinnamon.
- Spoon the praline mixture over the bread.
- Bake for 40-55 minutes, or until the French toast is puffed and golden brown. The center should be set.
- Serve as-is or topped with maple syrup.
Notes
- French bread: French or Italian bread will work for this recipe. I don't remove the crust.
- Milk: You can use any milk from skim milk to whole milk. You can also use nondairy milk, like almond milk. If you want richer French toast, feel free to substitute part or all of the milk with half-and-half.
- Butter: I use salted butter in this recipe. If you use unsalted butter, add a pinch or two of salt.
- Brown sugar: I use light brown sugar. However, you can use dark brown sugar for a richer praline sauce.
- Nutrition values are estimates.
Catherine Garba says
Love you recipes
Kate says
Thank you!
Terry says
Made this as a test run for Thanksgiving breakfast. Didn’t disappoint. Can’t wait to make this for the family for Thanksgiving!
Kate says
Thanks! Happy Thanksgiving!