Overnight French Toast is perfect for weekend guests or any morning of the week. This french toast is made the night before and baked the next morning. The aroma is so wonderful and your guests will think you’ve been cooking all morning.
The praline topping on this french toast is amazing and adds so much flavor and crunch.
Whenever I’m entertaining weekend guests, breakfast always includes Overnight French Toast with Praline Topping. I found this recipe years ago, tweaked it quite a bit, and it’s always a big hit with my family.
When our dear friends from Norway came to visit a while back, I made this french toast and they raved about it and I had to share the recipe with them.
This recipe does look like you fussed but it’s so easy to put together. I need to stop waiting until I have overnight guests to serve this french toast. It’s perfect anytime you want a little something different for breakfast or brunch.
Recently, we had family visiting from another state and as I was putting the french toast together I realized I had never shared this on my blog. So, here goes.
Overnight French Toast with Praline Topping
You’ll need a large loaf of french bread – not the long, thin baguette.
Lightly grease a 13×9 baking pan. Slice the bread into 3/4 inch slices. You should have about 15-16. Place the bread slices in the pan, overlapping slightly.
Whisk together eggs, half and half, milk, cinnamon, nutmeg, sugar, vanilla, and salt.
Pour over the French bread, making sure you get between the slices. I like to push the bread down with my hands to make sure the milk mixture covers all the bread.
Cover and place in the refrigerator overnight.
I like to mix up the topping the night before when I prepare the bread. I place the topping in a bowl in the refrigerator overnight. When I’m ready to bake the bread the next morning, I pop the topping in the microwave for 30 seconds to loosen it up a bit.
You can also wait until the next morning to make the topping.
Mix together softened butter, brown sugar, pecans, nutmeg, cinnamon, and light corn syrup. Place in the refrigerator.
The Next Morning
Preheat the oven to 350ºF. Spread the praline topping over the bread. Bake 45 minutes or until golden.
Serve with syrup, if desired. The syrup is totally optional. It’s good with or without. Add a bowl of fresh fruit and breakfast is served.
- 1 large loaf french bread
- 6 eggs
- 1-1/2 cups half-and-half
- 1/2 cup milk
- 2 Tablespoons sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- Dash salt
- Syrup (for serving with french toast)
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 1 cup chopped pecans
- 2 Tablespoons light corn syrup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- Lightly grease a 13x9 baking dish. Slice bread into 3/4 inch slices. Place, overlapping, in the baking dish.
- In a large bowl, whisk together the eggs, half-and-half, milk, sugar, vanilla, ground nutmeg, cinnamon and salt.
- Pour egg mixture over the bread, making sure you get some of the mixture between the slices. Press down lightly to make sure all the bread is covered with egg mixture. Cover and refrigerate overnight.
- In a medium size bowl, combine butter, brown sugar, pecans, light corn syrup, cinnamon and nutmeg. Place in the refrigerator overnight.
- The next morning, preheat oven to 350ºF. Spread the praline mixture evenly over the bread. Bake for 45 minutes or until golden. Serve with your favorite syrup.
Amount Per Serving Calories 483Total Fat 30gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 16gCholesterol 187mgSodium 264mgCarbohydrates 47gFiber 2gSugar 37gProtein 9g
Data may not be completely accurate.