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
- 1 loaf french bread 13 to 16 ounces
- 6-8 large eggs I only had 6 eggs left, and it worked just fine!
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- 1/2 pound 2 sticks butter, melted
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
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.