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Praline Pecan French Toast Casserole

This overnight Praline Pecan French Toast Casserole recipe features a buttery brown sugar praline topping that takes it to another level. It’s a delicious option for the holidays and special weekend brunch gatherings. The make ahead preparation makes it ideal for busy mornings.

Praline Pecan French Toast Casserole

Easy Praline Pecan French Toast Casserole Recipe

When it comes to entertaining, holidays and easy weekend brunching there’s nothing better than a casserole you can assemble in advance. Whether your pleasure is an overnight eggs benedict casserole, an Italian sausage strata or a sweet overnight cinnamon roll casserole, they’re filling and they take the stress out of morning dining. How to make easy French Toast Casserole:

  • Bread – Brioche, challah or French bread cut into 1 inch cubes.
  • Egg Custard Filling – Large eggs, granulated sugar, heavy cream and whole milk.
  • Flavorings – Vanilla, ground cinnamon and nutmeg.
  • Praline Pecan Topping – Chopped pecans, butter, corn syrup, light brown sugar and cinnamon.
egg custard and cubed challah bread in a bowl

How to Make the Best Praline Pecan French Toast Casserole Recipe

Challah bread, is a rich egg based bread that adds another layer of flavor to this indulgent french toast casserole. That being said, I’ve also made this with brioche and French bread from time to time.

  • Ingredients you’ll need to make homemade Praline Pecan French Toast Casserole: One loaf challah, heavy cream, milk, large eggs, ground cinnamon and nutmeg vanilla extract and granulated sugar.
  • For the Praline Pecan Topping you’ll need: Softened butter, light brown sugar, light corn syrup, chopped pecans and ground cinnamon.
  • Kitchen tools you’ll need: A large bowl, a medium bowl, whisk, measuring cups and spoons and a baking pan to dry out the challah overnight.
  • The secret to the best french toast casserole is dry bread. You can either cube the bread and leave it out on the counter for several hours or, you can toast it in the oven for a few minutes to dry it further.
  • Make sure you fully combine the custard ingredients before pouring onto the bread. Remember dry bread is your friend and is best suited to soak in all of that custard goodness.
  • While it’s ideal to soak this casserole overnight, it can be made in less time as long as the bread has absorbed all of the custard. Whether that takes 6, 8 or 12 hours.
  • The topping for this french toast is sweet and buttery. making it possible to serve it as is, or with a light dusting of powdered sugar. A drizzle of maple syrup is optional and completely up to your personal taste.
  • You can store baked Praline Pecan French Toast Casserole chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave, in an air fryer at 350°F or in a preheated 350°F oven just until heated through.
Praline Pecan French Toast Casserole

What to Serve with French Toast Casserole

You can serve this overnight french toast casserole as a weekend brunch simply on it’s own with a side of Southern Fried Apples. During the holidays, it’s a perfect addition to a brunch buffet along with Bacon Spinach Quiche or Breakfast Egg Muffins you can bake in a muffin pan. Maybe a small batch of Microwave Poached Eggs and Homemade Breakfast Sausage. Another family favorite brunch dish that would also work for a special occasion are these Dijon Sausage Rolls.

Praline Pecan French Toast Casserole

More Easy Breakfast Casseroles to Make

Praline Pecan French Toast Casserole

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Helpful Kitchen Items:

Praline Pecan French Toast Casserole

Prep Time10 minutes
Cook Time50 minutes
Chill time8 hours
Total Time8 hours 55 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: overnight-french-toast, overnight-french-toast-casseroles, praline-pecan-french-toast-casserole
Servings: 12 servings
Calories: 519kcal


  • 1 large challah, brioche or french bread 1 inch cubes
  • 2 cups heavy cream
  • 1 cup milk
  • 8 large eggs
  • 1/4 cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Praline pecan topping:
  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • 2 Tbsp light corn syrup, maple syrup or honey
  • 1 tsp ground cinnamon
  • 1 cup roughly chopped pecans may use more, if desired


  • Spread cubed bread in a single layer on a baking pan. Allow to sit out for several hours or overnight to dry out. Alternately, toast under the broiler in the oven for a few minutes.
  • In a large mixing bowl, whisk together cream, milk, eggs, sugar, vanilla, cinnamon and nutmeg until fully combined.
  • Spray a 13 x 9 inch baking dish with cooking spray. Arrange dried bread cubes in the dish. Pour custard evenly over bread. Use the back of a spoon to gently press into the custard.
  • In a separate bowl, mix together butter, brown sugar, corn syrup and cinnamon until fully combined. Add pecans mixing until evenly distributed. Crumble evenly on top. Cover and chill overnight.
  • To bake: Preheat oven to 350°F. Remove from fridge 20 minutes prior to baking. Uncover. Place into the oven and bake for 50-55 minutes, checking at 30 minutes to lay foil on top, if needed. It should bake until puffed and the top is golden. Let stand for 5 minutes.
  • Cut into squares, serve alone, dusted with powdered sugar or maple syrup, if desired.


Serving: 1serving | Calories: 519kcal | Carbohydrates: 33g | Protein: 8g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 255mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1275IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I have made this recipe twice for family brunches, and everyone loves it and asks for the recipe! It is so delicious. I like to save a little piece to have as a sweet treat with a cup of coffee.

    1. Hi Diane, thank you! I have never frozen this and can’t tell you for sure. You can freeze most things but my concern would be that this might become mushy. If you try it, let us know how it goes.

  2. 5 stars
    Hi Melissa
    I’ve made this a few times last year and it’s supper yummy!!
    But how would I go about scaling down the recipe for 4 people ? If that’s possible

  3. 5 stars
    Absolutely delish! Brought this for a coworker’s birthday brunch. Shared the recipe with everyone! I will definitely make this again!

  4. 5 stars
    This is such a great recipe for brunch events that I cook for!!! I have made it for Christmas brunch also. Be sure to put a cookie sheet under pan because sometimes the butter overflows and I set off my smoke alarm!! So worth it though!

    1. Try using a deeper pan or baking dish if that’s an issue for you. I haven’t experienced it, but I suppose if the liquid isn’t fully absorbed or evenly distributed, it could be an issue. Thanks!

  5. Yes lord! I’m finally doing this. I’m almost out of heavy cream and I’m just not going back to the grocery store today. So I used 1 C heavy 1 C half half 1 C whole, just to mix up my moos. Why not? Very creamy custard. I also mixed walnuts and pecans and used honey for the topping- not a huge fan of corn syrup unless I’m doing crispy treats, etc., and I have to use it. Gotta say girl, loving the smells and loving your recipe so far. Tomorrow will be bliss and sugar coma city.
    Thanks girl!


  6. 5 stars
    My husband thought this was the best! I used french bread and made sure to dry it out in the oven for a few minutes. I didn’t even let it soak overnight, I just baked it right away. It turned out fabulous!

  7. 5 stars
    I’ve made this twice now, and it is so so good! It is so easy to make and such a delicious breakfast or brunch item. My husband loves french toast, but typically does not like challah bread, but I made this with challah and he LOVED it. I agree that it is on the sweet side, so we did not need any syrup or anything like that. Thank you so much for sharing! 10/10, will definitely be saving this and making it again..

  8. 5 stars
    This recipe is great! Tastes like really good bread pudding to me. I used one French loaf from Costco (fresh!). Also, due to quarantine I didn’t have heavy cream so substituted a 5.4 oz. can of coconut cream and about 7 oz. of low-fat milk. Also used walnuts because that’s what I had. Was easy and yummy. One note: it’s pretty sweet, so taste it before you top it with syrup. Thank you for this recipe!!😊

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