Overnight Praline French Toast

Overnight Praline French Toast

For the French Toast 

  • 6 eggs
  • 2½ cups half & half
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • Pinch of salt
  • 1 loaf bread such as brioche or challah, sliced 1-inch thick

Praline Topping

  • 8 tablespoons butter, melted
  • 1 cup brown sugar
  • 1 cup pecans, chopped
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt

Maple syrup, to serve

In a large bowl, add the eggs, half & half, brown sugar, vanilla extract, and pinch of salt, and whisk to combine.

Line bread in a greased 9x13-inch 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, and 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, and enjoy!