Hard to believe Christmas is right around the corner. This is a perfect Christmas morning breakfast. You make it the night before and just pop it in the oven. I love the praline for the caramel taste and the pecans add just the right amount of crunch. I recently made this for dinner (hey, sometimes you need breakfast for dinner!!!) and it was a big hit. Of course, being a Paula Deen recipe it has a decent amount of butter but it was well worth splurging on. I hope you enjoy this delicious breakfast recipe and have a wonderful Christmas with your loved ones.
Pecan Praline French Toast
by Emily {Crumbs and Chaos}
Keywords: bake breakfast pecans
Ingredients
French Toast
- 1 loaf French Bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash salt
Praline Topping
- 2 Sticks butter
- 1 cup light brown sugar, packed
- 1 cup chopped pecans
- 2 Tablespoons corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Cut french bread into 1 inch slices. Place in a generously buttered 9×13 pan in two rows, overlapping the slices.
In a large bowl combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not too bubbly.
Pour mixture over bread making sure all are covered evenly with egg mixture. Spoon mixture between slices.
Cover with foil and refrigerate overnight.
At this time, prepare praline mixture by combining all ingredients in a bowl and blending well.
The next day, preheat oven to 350 degrees.
Spread Praline mixture evenly over the bread and bake for 40 minutes, until puffed and golden.
Serve with maple syrup.
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Recipe from The Taste Place
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Sarah E. says
That looks soooo good!!! I love pecans with French toast 🙂
Stopping by from This Chick Cooks
Molly says
This looks delicious! Thanks for the idea…and the Sugar Rush!
l.vanderkirk says
I can’t wait for breakfast! I followed a trail from this sweet collection on Sugar Rush and I’m glad I did! Congrats on being selected for the Sweet Sixteen Mardi Gras collection!