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Praline Pecan French Toast Casserole

Praline Pecan French Toast Casserole

iamwinfred
This Southern-inspired Praline Pecan French Toast Casserole is the ultimate make-ahead breakfast showstopper. A rich, custardy French bread base soaks overnight in a vanilla-scented egg custard, then gets crowned with a buttery brown sugar and chopped pecan praline topping that caramelizes into a crunchy, sticky, deeply golden crust as it bakes. It feeds a crowd, comes together with minimal effort, and delivers maximum flavor — perfect for holidays, weekend brunches, and any morning worth celebrating.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 servings
Calories 435 kcal

Equipment

  • 9x13-inch baking dish Ceramic or glass preferred for even heat distribution
  • Large mixing bowl For whisking the egg custard
  • Medium mixing bowl For mixing the praline topping
  • Whisk
  • Measuring cups and spoons
  • Cutting board and bread knife For cubing the French bread
  • Plastic wrap or aluminum foil For covering the casserole during overnight refrigeration
  • Rubber spatula For pressing bread down and spreading the praline topping
  • Rimmed sheet pan Place baking dish on top to catch drips during baking

Ingredients
  

For the French Toast Base

  • 1 loaf day-old French bread About 14–16 oz; cubed into 1–2 inch pieces. Brioche or Italian bread also work well.
  • 8 large eggs Room temperature preferred for a smoother custard
  • 2 cups whole milk 480ml
  • 1/2 cup heavy cream 120ml
  • 1 tbsp vanilla extract Pure vanilla extract recommended

For the Praline Topping

  • 1/2 cup unsalted butter 113g; softened to room temperature
  • 1 cup brown sugar 200g; packed. Light or dark brown sugar both work.
  • 1 cup chopped pecans About 110g; roughly chopped into similar-sized pieces for even toasting
  • 2 tbsp light corn syrup Can substitute with pure maple syrup or honey
  • 1/2 tsp ground cinnamon

Instructions
 

  • Grease a 9x13 inch baking dish thoroughly with cooking spray or softened butter, including the sides and corners. Cut or tear the day-old French bread into 1 to 2 inch cubes and spread them evenly across the bottom of the prepared dish.
  • In a large mixing bowl, whisk together the 8 eggs, 2 cups whole milk, 1/2 cup heavy cream, and 1 tablespoon vanilla extract for about 60 seconds until completely smooth with no streaks of yolk remaining.
  • Pour the egg custard evenly over the bread cubes, then gently press down with a spatula to make sure every piece is submerged. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  • In a medium bowl, combine the softened butter, packed brown sugar, chopped pecans, corn syrup, and cinnamon, then mix with a fork or spatula until a thick, crumbly paste forms. Cover and refrigerate separately until ready to bake.
  • About 30 minutes before baking, remove both the casserole dish and praline topping from the refrigerator and let them sit at room temperature. Preheat the oven to 350°F (175°C).
  • Remove the plastic wrap from the casserole dish and drop the praline topping in small clumps evenly across the entire surface, spreading it so the pecans are distributed throughout.
  • Place the baking dish on a rimmed sheet pan and bake uncovered on the center rack for 45 to 55 minutes, until the praline topping is deep golden brown and bubbling and the center is fully set. If the topping darkens too quickly, loosely tent with foil and continue baking.
  • Let the casserole rest for 10 minutes before serving to allow the custard to fully set. Serve warm with maple syrup, powdered sugar, or fresh fruit on the side.

Notes

  • Use true day-old bread: Fresh bread has too much moisture and will turn soggy rather than custardy. Leave your French bread out uncovered overnight before assembling.
  • Overnight soak is best: A minimum 4-hour soak works in a pinch, but soaking overnight gives the bread the most time to fully absorb the custard for a richer, creamier texture.
  • Keep the topping separate until baking: Do not add the praline topping before refrigerating — add it only right before the casserole goes into the oven to ensure a crisp, caramelized crust rather than a greasy layer.
  • Room temperature eggs blend better: Let your eggs sit out for 20–30 minutes before whisking for a smoother, more uniform custard.
  • Watch the topping near the end: Check the casserole at the 40-minute mark. If the praline topping is darkening too quickly, loosely tent with aluminum foil and finish baking.
  • Corn syrup substitute: Replace the corn syrup with an equal amount of pure maple syrup for a maple-forward praline, or use honey for a floral sweetness.
  • Nut swap: Walnuts or almonds can be used in place of pecans in an equal amount if preferred.
  • Storage: Cover and refrigerate leftovers for up to 4 days. Reheat in a 325°F oven covered loosely with foil for 15–20 minutes, or microwave individual portions for 60–90 seconds.
  • Freezing: Freeze fully baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not freeze the casserole unbaked.
  • Bread alternatives: Brioche and challah both work beautifully and will give you an even richer, more buttery flavor than standard French bread.

Nutrition

Serving: 1ServingCalories: 435kcalCarbohydrates: 48gProtein: 11gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 12IUCalcium: 10mgIron: 8mg
Keyword make ahead french toast casserole, overnight breakfast casserole, pecan french toast bake, praline pecan french toast casserole, Southern brunch recipe
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