A delicious and easy Pecan Praline Overnight French Toast Casserole that can be prepared 1-2 days in advance for a relaxing and pampered morning.
I hope you’ll forgive me for posting yet another overnight french toast casserole recipe so soon. It wasn’t planned, even I thought I’d had my fill.
But then I found myself making a quick two-day trip to these glorious cabins. I needed a few make-ahead dishes on my menu. Corn chowder and a chili relleno casserole also made the cut, for lunch and dinner, respectively. This overnight french toast casserole was the easiest to throw together, however, and perfect for a cabin setting. The praline topping can also be mixed ahead of time, stored separately and added just before baking. I actually made this overnight french toast casserole the day before we left then baked it the first morning there. That’s almost two full days between preparation and baking, so don’t worry too much if you need a bit more time.
We all ate this overnight french toast casserole pretty quickly but there were some actual leftovers. They heated up nicely both in the oven and in the microwave. A few of us decided it actually gets better with time – love those kind of recipes!
A few other great breakfast recipes:
- Overnight Raspberry & Cream Cheese French Toast Casserole
- Chorizo & Guacamole Corn Cakes
- Lemon Ricotta Pancakes with Fresh Raspberries
- Baked Strawberry Oatmeal
- Hash Brown Quiche with Asparagus & Swiss
pecan praline french toast casserole
- 1 14 oz. loaf French bread cut into 1-inch slices
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1 1/2 sticks butter softened
- 1 cup packed light brown sugar
- 1 1/2 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- powdered sugar for dusting (optional)
- Grease an 11×7 baking dish (9×13 will also work) then layer bread slices in pan, overlapping and layering as needed (tear bread if you have any large gaps).
- Whisk the eggs in a large bowl. Add half-and-half, milk, sugar, vanilla, salt, cinnamon and nutmeg and mix thoroughly. Pour mixture over the bread slices, making sure all are covered (press bread slices down slightly if needed). Cover and refrigerate overnight (or up to two days).
- Mix together remaining ingredients for praline topping (can do ahead, storing separately, or just before baking).
- When ready to bake, preheat oven to 350F. Spread topping evenly over bread mixture and bake for 45 minutes or until top is golden brown.