Praline Pecan French Toast Casserole
Servings 12 servings
Calories 519kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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