Baked French Toast with Maple & Praline

Yield: Serves 6 to 8

Prep Time: 25 min + overnight in the fridge

Cook Time: 40 min

Baked French Toast with Maple and Praline

This recipe was served at a holiday brunch that I attended. It's perfect for Christmas morning.


1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half & half
1 cup milk
2 tablespoons granulated white sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt

1 cup (2 sticks) salted butter, melted
1 cup light brown sugar, packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


1. The night before: Slice French bread into twenty 1-inch slices. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended. Pour mixture over bread slices, making sure that all are covered evenly with milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

2. The morning of: Preheat oven to 350 degrees F. Combine praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Source: (via Paula Deen (Food Network))

12 Responses to “Baked French Toast with Maple & Praline”

  1. postedDec 20, 2011 9:02 AM

    This recipe is awesome. I make it every christmas morning and it’s another one that I often bring into the office for parties!
    Tracy Valure

  2. postedDec 20, 2011 12:15 PM

    I have made this before and it gets raves every time! Excellent recipe!

  3. postedDec 20, 2012 4:42 AM
    Vanessa Dunham

    Can I make the parline topping the night before as well?? Also, is it okay to use unsalted butter??

    Thanks for the advice πŸ™‚

    • postedDec 20, 2012 4:46 AM

      unsalted butter- sure, just add a little salt. I wouldn’t make the topping the night before as it’s likely to be a gloppy mess by morning- pecans softened, etc.

  4. postedDec 20, 2012 4:52 AM
    Vanessa Dunham

    I meant to type praline ;0)

    Again any help would be greatly appreciated…I want to make this for my co-workers on christmas eve and won’t have a lot of time in the morning…


  5. postedDec 20, 2012 6:10 AM
    Vanessa Dunham

    Thanks Lori and thanks for these awesome recipes….Happy holidays

  6. postedDec 20, 2012 6:19 AM
    Vanessa Dunham

    One more question…Can I use Challah instead of French Bread??

    • postedDec 20, 2012 6:48 AM

      yes, challah would be delicious!

  7. postedJan 11, 2013 5:59 AM
    Vanessa Dunham

    This recipe was a HUGE hit and the challah was perfect. I made it for a work christmas breakfast and then christmas morning. Everyone loved it!!

    Thanks again for recipe πŸ˜‰

  8. postedDec 10, 2013 4:58 AM
    Vanessa Dunham

    I made this last year and it was wonderful. I was just wondering, does this dish store well?? Like if I make it on Christmas morning and if there is leftover, will it be okay the next morning?? Thanks πŸ˜‰

    • postedDec 10, 2013 6:01 AM

      Yes, leftovers should be good too!

  9. postedOct 13, 2015 1:52 PM
    Sylvia Price

    This is the best I’ve tasted. It puffed up, and was so light. My sisters loved it. It is not sweet at all. I put everything together the night before. Thank you…

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