Treat yourself to the indulgent flavors of our Baked Praline French Toast! This recipe takes classic French toast to the next level with a rich praline topping that caramelizes beautifully in the oven. Perfect for lazy weekend mornings or special brunch occasions, each bite is a perfect balance of creamy custard-soaked bread and crunchy, sweet pecan pralines. Get ready to savor the ultimate breakfast comfort food!

The inspiration for our Baked Praline French Toast came from a cozy bed and breakfast nestled in a small town we visited last summer. One morning, we were greeted with the aroma of warm, cinnamon-spiced French toast baking in the oven. To our delight, the dish was topped with a generous layer of pecan pralines that melted into a sticky, caramelized perfection.

Since that memorable morning, I’ve recreated this dish countless times for family and friends. Each time, it evokes the same feeling of warmth and comfort, making it a favorite for lazy Sunday brunches or holiday gatherings. The combination of buttery bread soaked in a sweet custard and topped with crunchy pecans never fails to bring smiles and empty plates.

Why You’ll Love Baked Praline French Toast

Make-Ahead Convenience: Prepare it the night before and bake in the morning for an effortless breakfast.
Praline Topping: A luscious blend of butter, brown sugar, and pecans creates a crispy, caramelized crust.

Crowd-Pleasing: Perfect for feeding a group without standing over a hot griddle.
Customizable: Add your favorite spices or extracts to personalize the flavors.

Ingredients Notes For Baked Praline French Toast

Bread: Use thick slices of day-old French bread or brioche for the best texture.
Praline Topping: Brown sugar, butter, and pecans create a classic praline topping. Adjust sweetness to taste.
Eggs: Whisking eggs with milk and vanilla creates a creamy custard that soaks into the bread.

Recipe Steps:

Prepare the Praline Topping:
- In a saucepan over medium heat, melt 1 cup of unsalted butter.
- Stir in 1 cup of packed light brown sugar until dissolved.
- Add 1 cup of chopped pecans and cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool slightly.
Assemble the French Toast:
- Grease a 9×13 inch baking dish and spread half of the praline topping evenly over the bottom.
- Arrange 8-10 slices of day-old French bread or brioche in a single layer over the praline topping.
Prepare the Custard:
- In a large bowl, whisk together 8 large eggs, 2 cups of whole milk, 1/2 cup of heavy cream, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of salt until well combined.
- Pour the custard mixture evenly over the bread slices, ensuring all pieces are coated. Cover with plastic wrap and refrigerate overnight, or for at least 4 hours, to allow the bread to absorb the custard.
Bake the French Toast:
- Preheat your oven to 350°F (175°C).
- Remove the baking dish from the refrigerator and let it sit at room temperature while the oven preheats.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set.
Serve:
- Remove from the oven and let it cool for a few minutes before serving.
- To serve, invert each slice onto a plate so the praline topping is on top. Sprinkle with powdered sugar if desired and serve warm.

Storage Options:

Leftovers: Store any leftover Baked Praline French Toast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Variations & Substitutions:

Fruit Additions: Layer sliced bananas or berries between the bread slices for added freshness.

Nut Variations: Substitute pecans with almonds or walnuts in the praline topping.
Flavor Infusions: Add a splash of bourbon or rum to the custard mixture for a boozy twist.

BAKED PRALINE FRENCH TOAST

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Ingredients

Scale

1 cup unsalted butter
1 cup packed light brown sugar

1 cup chopped pecans
8–10 slices day-old French bread or brioche
8 large eggs

2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar

1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Instructions

Prepare the praline topping: In a saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Add chopped pecans and cook, stirring constantly, for 2-3 minutes until slightly thickened. Remove from heat and let cool slightly.
Grease a 9×13 inch baking dish and spread half of the praline topping evenly over the bottom. Arrange bread slices in a single layer over the praline topping.
In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Pour evenly over the bread slices, ensuring all pieces are coated. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Preheat oven to 350°F (175°C). Remove baking dish from refrigerator and let sit at room temperature while oven preheats. Bake uncovered for 45-50 minutes, until top is golden brown and custard is set.
Remove from oven and let cool for a few minutes. To serve, invert each slice onto a plate so praline topping is on top. Sprinkle with powdered sugar if desired and serve warm.