Praline French Toast Bake
Indulge in the decadent flavors of this Praline French Toast Bake, a luxurious make-ahead breakfast casserole perfect for special occasions or cozy weekend mornings. Featuring rich challah or brioche slices soaked in a creamy custard infused with cinnamon and vanilla, this dish is elevated with a buttery praline topping made from chopped pecans, brown sugar, and a hint of maple syrup. After baking to golden perfection, each bite strikes the perfect balance of soft, custard-like centers and a crunchy, caramelized crust. Prepare it the night before for an effortless morning treat that will leave your kitchen smelling heavenly. Ideal for brunch gatherings or holiday mornings, this indulgent recipe serves up comfort in every forkful.
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Recipe Information
Ingredients
- 16 oz Challah bread or brioche
- 8 Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 tbsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 0.5 cup Unsalted butter
- 1 cup Light brown sugar (for topping)
- 1 cup Pecans (chopped)
- 2 tbsp Maple syrup
Instructions
Slice the challah or brioche bread into 1-inch thick pieces and set aside.
Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, cinnamon, and salt until well combined.
Layer the sliced bread in the prepared baking dish, slightly overlapping the pieces to fit them snugly.
Pour the egg mixture evenly over the bread, ensuring all pieces are soaked. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature for 30 minutes.
In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar (for topping) and maple syrup. Cook, stirring constantly, until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and stir in the chopped pecans.
Spoon the praline mixture evenly over the top of the soaked bread.
Bake the dish uncovered for 40-45 minutes, or until the top is golden brown and the custard is set.
Let the French toast bake cool for 5-10 minutes before serving. Serve warm, optionally drizzled with additional maple syrup.
Nutrition Facts
Calories |
5723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.0 g | 360% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2075 mg | 692% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 697.6 g | 254% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 492.3 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 1341 mg | 103% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2539 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
