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.
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.
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.
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.
More Easy Breakfast Casseroles to Make
- Tater Tot Italian Sausage Breakfast Casserole could be enjoyed any time of day.
- Ham and Hash Brown Casserole is a potluck favorite.
- Sausage Egg and Cheese Breakfast Casserole that anyone can make.
- Ham and Egg Bubble Up is a conch to make.
- Farmers Breakfast Skillet is a one dish meal.
- Sausage and Cheese Frittata from Southern Living.
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Helpful Kitchen Items:
Praline Pecan French Toast Casserole
- 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.