OVERNIGHT PECAN PRALINE FRENCH TOAST
French toast you can make the night before and pop into your oven the next morning for a hands-off breakfast treat! It's special enough for the holidays but easy enough to make anytime.
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Servings: 0
Ingredients
- Sauce:
- 1/2 cup butter plus more for greasing the pan
- 1 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 cup rough-chopped pecans
- French or Italian bread sliced 1/2-inch thick (1/2 to 3/4 of a loaf)
- Custard:
- 1 + 1/2 cups milk or half & half
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Topping:
- 1/4 cup packed brown or white sugar
- 1 tablespoon ground cinnamon
Instructions
- Generousy grease a 9 x 13 (or similar size) non-stick baking pan.
Make the glaze:
- Melt the butter in a saucepan over medium heat and stir in the brown sugar and syrup. Turn the heat up to medium-high and bring it to a simmer, cook, stirring until the sugar is melted. Pour it into the prepared pan.
- Sprinkle with the pecans and top with the bread. Lay it down from edge to edge touching each other.
- In a medium bowl whisk together the eggs, milk, vanilla and salt. Pour it over the bread.
- Cover the pan with foil and refrigerate overnight or up to 24 hours.
To cook:
- Preheat oven to 350 degrees F.
- In a small bowl stir the topping together. Sprinkle evenly over the tops of the bread.
- Bake 40 - 45 minutes until bubbly and golden. Let set 5 minutes before serving.
- To serve turn the slices over onto the plate so the bottom becomes the top.
Nutrition
Serving: 1grams