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    Home » Breakfasts » Overnight Praline French Toast

    Overnight Praline French Toast

    Published: Nov 12, 2020 · Modified: Nov 12, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Overnight Praline French Toast is an overnight French toast casserole recipe. The French toast is topped with a rich pecan, praline topping.

    White plate with praline french toast and a fork on it

    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

    Pan with cut french bread for French toastSlice 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.

    Pan with bread soaking in egg mixture

    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.

    Unbaked french toast topped with praline toppingTo 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.

    Plate of praline french toast next to a glass dish with blueberriesTips

    • 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.

    White plate of praline French toast topped with fresh blueberriesMore 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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Overnight Praline French Toast

    Overnight French toast topped with a rich, pecan praline sauce.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Chill: 8 hours
    Total Time: 9 hours
    Servings: 15 servings
    Calories: 302kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x13 pan

    Ingredients

    French Toast

    • 14 ounce loaf French bread
    • 8 large eggs
    • 3 cups milk
    • 2 tablespoons granulated sugar
    • 1 teaspoon vanilla extract

    Topping

    • ½ cup butter melted
    • 1 cup brown sugar packed
    • 1 cup chopped pecans
    • 2 tablespoons light corn syrup
    • ½ teaspoon ground cinnamon
    US Customary - Metric

    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. 

    Nutrition

    Serving: 1serving | Calories: 302kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 250mg | Potassium: 192mg | Fiber: 1g | Sugar: 22g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Cranberry Orange Pound Cake
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sandy

      February 26, 2022 at 7:02 pm

      5 stars
      We enjoyed this for our weekend brunch. Young and old alike agreed that it was delicious.

      Reply
    2. Catherine Garba

      November 26, 2020 at 8:17 pm

      Love you recipes

      Reply
      • Kate

        November 27, 2020 at 8:32 am

        Thank you!

        Reply
    3. Terry

      November 24, 2020 at 9:07 am

      5 stars
      Made this as a test run for Thanksgiving breakfast. Didn't disappoint. Can't wait to make this for the family for Thanksgiving!

      Reply
      • Kate

        November 24, 2020 at 9:09 am

        Thanks! Happy Thanksgiving!

        Reply

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