PRALINE PECAN FRENCH TOAST
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Provided by SACHABEAR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 9x13-inch baking dish.
- Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g
PRALINE PECAN FRENCH TOAST CASSEROLE
Great for Christmas morning!
Provided by jmsorce
Categories Main Dish Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
- Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
- Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g
BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn't need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability.
Provided by Kathy Markman
Categories 100+ Everyday Cooking Recipes
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13-inch baking pan and arrange bread slices in a row.
- Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
- Bake in the preheated oven until puffed and lightly golden, about 40 minutes.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 181.2 mg, Fat 31 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 14.7 g, Sodium 480.8 mg, Sugar 22.9 g
OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE
This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!
Provided by Elyse Ellis
Categories Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- SLICE FRENCH BREAD INTO 20 SLICES, 1-INCH EACH. (USE ANY EXTRA BREAD FOR GARLIC TOAST OR BREAD CRUMBS). ARRANGE SLICES IN A GENEROUSLY BUTTERED 9 BY 13-INCH FLAT BAKING DISH IN 2 ROWS, OVERLAPPING THE SLICES.
- IN A LARGE BOWL, COMBINE THE EGGS, HALF-AND-HALF, MILK, SUGAR, VANILLA, CINNAMON, NUTMEG AND SALT AND BEAT WITH A ROTARY BEATER OR WHISK UNTIL BLENDED BUT NOT TOO BUBBLY.
- POUR MIXTURE OVER THE BREAD SLICES, MAKING SURE ALL ARE COVERED EVENLY WITH THE MILK-EGG MIXTURE. SPOON SOME OF THE MIXTURE IN BETWEEN THE SLICES. COVER WITH FOIL AND REFRIGERATE OVERNIGHT.
- THE NEXT DAY, PREHEAT OVEN TO 350 DEGREES F.
- SPREAD PRALINE TOPPING EVENLY OVER THE BREAD AND BAKE FOR 40 MINUTES, UNTIL PUFFED AND LIGHTLY GOLDEN. SERVE WITH MAPLE SYRUP.
- PRALINE TOPPING INSTRUCTIONS:
- COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.
Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
OVERNIGHT PECAN FRENCH TOAST
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 1249 calories, Fat 56g fat (25g saturated fat), Cholesterol 531mg cholesterol, Sodium 1207mg sodium, Carbohydrate 153g carbohydrate (86g sugars, Fiber 5g fiber), Protein 28g protein.
OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY
Here's what you need: eggs, half & half, brown sugar, vanilla extract, salt, bread, butter, brown sugar, pecan, ground cinnamon, ground nutmeg, salt, maple syrup
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
- Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
- Pour the egg mixture over the bread.
- Cover the baking dish in foil and refrigerate overnight.
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
- Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
- Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE
Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen.
Provided by Barb G.
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter a 13 X 9 inch casserole dish;.
- Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
- Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
- Preheat oven to 350 degrees; remove the casserole from refrigerator.
- Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
- Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE
Overnight Baked French Toast with a brown sugar and pecan crumble topping.
Provided by Elyse
Yield 10-12
Number Of Ingredients 12
Steps:
- Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
- In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
- Pour over bread in prepared pan; set aside.
- In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
- Sprinkle mixture on top of the bread then top with chopped pecans.
- Cover and store in fridge overnight.
- The next morning, preheat oven to 350 degrees F.
- Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
- Cut into pieces and serve with maple syrup.
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PRALINE PECAN FRENCH TOAST CASSEROLE
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- Spread cubed bread in a single layer on a baking pan. Allow to sit out for several hours or overnight to dry out. Alternately, toast under the broiler in the oven for a few minutes.
- In a large mixing bowl, whisk together cream, milk, eggs, sugar, vanilla, cinnamon and nutmeg until fully combined.
- Spray a 13 x 9 inch baking dish with cooking spray. Arrange dried bread cubes in the dish. Pour custard evenly over bread. Use the back of a spoon to gently press into the custard.
- In a separate bowl, mix together butter, brown sugar, corn syrup and cinnamon until fully combined. Add pecans mixing until evenly distributed. Crumble evenly on top. Cover and chill overnight.
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