French Toast Bake with Pecan Praline
French Toast Bake with Pecan Praline is the only French Toast recipe you will want to make! It is made by coating the bread in egg batter spiked with maple syrup and cinnamon then topped with an easy, decadent mixture of pecans, maple syrup, vanilla, cinnamon, nutmeg, butter, and brown sugar that seeps into the toast as it bakes to create OUT OF THIS WORLD YUM! This French Toast Bake is easy to make with a prep time of only 15 minutes and then bake it in the morning for an effortless special occasion breakfast!
    Prep Time
    15minutes
    Cook Time
    50minutes
    Prep Time
    15minutes
    Cook Time
    50minutes
    French Toast Bake with Pecan Praline
    Ingredients
    French Toast
    • 1loaf 2 day-old French bread cut into 1” slices
    • 6 eggs
    • 1 1/2cups half and half
    • 2tablespoons pure maple syrup
    • 2tablespoons granulated sugar
    • 1teaspoon vanilla
    • 1teaspoon cinnamon
    • 1/4teaspoon salt
    Praline Topping
    • 1 1/2cups pecans, chopped
    • 2tablespoons pure maple syrup
    • 1teaspoon vanilla
    • 1/2cup butter
    • 1cup packed light brown sugar
    • 1/2teaspoon ground cinnamon
    • 1/4teaspoon ground nutmeg
    Instructions
    1. Line a jelly roll pan (18″x13″x1″) with parchment paper or a nonstick mat.
    2. Arrange bread slices in a single layer to cover the pan (as many as will fit).
    3. Add eggs to a medium bowl and beat for 1 minute, then whisk in remaining French Toast ingredients. Pour mixture evenly over bread, then flip each piece, so each side is covered in mixture. (It will look like too much liquid, but it will all be absorbed by morning.) Cover, and chill in the refrigerator at least 8 hours, or overnight.
    4. Bake uncovered at 350F degrees (175 degrees C) for 30 minutes then flip over all the slices of bread. Spoon Praline Topping (directions below) evenly over each slice of bread and bake for an additional 20 minutes.
    5. Prepare Praline Topping while bread is baking the first 30 minutes OR make ahead of time and refrigerate until ready to use: add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Add butter, brown sugar, cinnamon and nutmeg to food processor and pulse until it resembles coarse pebbles.* Add brown sugar mixture to pecans and toss to evenly combine.
    Recipe Notes

    *If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.