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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

Overnight pecan praline baked French toast on a white plate.

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Overnight Pecan Praline Baked French Toast

By: Alyssa Rivers
This sweet overnight pecan praline baked French toast is the perfect breakfast for those on-the-go mornings! Make it the night before and wake up to the most delicious breakfast!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8


Praline Topping


  • 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.


Calories: 721kcalCarbohydrates: 69gProtein: 14gFat: 45gSaturated Fat: 22gCholesterol: 209mgSodium: 555mgPotassium: 328mgFiber: 3gSugar: 38gVitamin A: 1158IUVitamin C: 1mgCalcium: 178mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 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

  2. 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!