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OVERNIGHT PECAN PRALINE FRENCH TOAST

French toast you can make the night before and pop into your oven the next morning for a hands-off breakfast treat! It's special enough for the holidays but easy enough to make anytime.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • Sauce:
  • ½ cup butter plus more for greasing the pan
  • 1 cup brown sugar
  • 2 tablespoons maple syrup
  • ½ cup rough-chopped pecans
  • French or Italian bread sliced ½-inch thick (½ to ¾ of a loaf)
  • Custard:
  • 1 + ½ cups milk or half & half
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • Topping:
  • ¼ cup packed brown or white sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Generousy grease a 9 x 13 (or similar size) non-stick baking pan.

Make the glaze:

  • Melt the butter in a saucepan over medium heat and stir in the brown sugar and syrup. Turn the heat up to medium-high and bring it to a simmer, cook, stirring until the sugar is melted. Pour it into the prepared pan.
  • Sprinkle with the pecans and top with the bread. Lay it down from edge to edge touching each other.
  • In a medium bowl whisk together the eggs, milk, vanilla and salt. Pour it over the bread.
  • Cover the pan with foil and refrigerate overnight or up to 24 hours.

To cook:

  • Preheat oven to 350 degrees F.
  • In a small bowl stir the topping together. Sprinkle evenly over the tops of the bread.
  • Bake 40 - 45 minutes until bubbly and golden. Let set 5 minutes before serving.
  • To serve turn the slices over onto the plate so the bottom becomes the top.

Nutrition

Serving: 1grams
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