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I really admire those moms that wake up early and make their kids a nice breakfast. They have pancakes and bacon ready for them before school. Yeah I am not one of those moms! I give them the choice of a frozen waffle, or frozen pancakes, or cereal. Never have been a morning person. Never have never will. So an overnight breakfast is right up my alley!! My little baby that was born yesterday, turned 9! Waaaah! I am getting old. I wanted a nice breakfast for him. All I had to do was throw this in the oven and we had a great family breakfast together with the birthday boy!
Rating: 3 stars Difficulty of Recipe: 3 stars
Things that I changed: I sprinkled some extra cinnamon on top before putting it in the fridge.
Things that I would do differently next time: I don’t think an overnight recipe should have the bread slices laying on top of each other. I would definitely cube your french bread if you make this. If you want to lay them on top of each other, barely have them overlap.
Will I make this again? Yes. It was delicious. But I will cube the bread next time.
Recipe from: Six Sisters
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Overnight Pecan Praline Baked French Toast
Ingredients
French Toast
- 1 loaf French bread
- 6 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
Praline Topping
- 1 cup butter, melted
- 1 cup light brown sugar, packed
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Slice the French bread into 20 slices, 1-inch thickness. Place the slices in a generously buttered 13 x 9 x 2-inch baking dish. Arrange them into 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Beat using an electric hand mixer or whisk until blended. The batter should not be too bubbly.
- Pour the egg mixture over the bread slices, making sure all the bread slices are covered evenly. Spoon some of the mixture in between the slices.
- Cover with foil and refrigerate overnight.
- The next day, preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg. Stir to combine.
- Spread the praline topping evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do you mean by “cubing it”?
oh my heaven’s! i am SOOOOO making this!!! and it looks like my 9-yr-old has the very same breakfast as your 9-yr-old: frozen delicacy-LOL
Looks delicious! I’m not a morning person, either. My kids would be so excited to have this for breakfast instead of cereal and yogurt. I’m pinning this so I don’t forget to give it a try. Thank you!
Yum, I’d love to have this for breakfast!