Paula Deen’s Pecan Praline Baked French Toast

A really good breakfast is one of my favorite foods.  There is just something so comforting about it.  Not work day breakfasts on-the-go.  I’m talking real breakfasts.  The kind that allow you to sit and relax and enjoy a lazy morning at home.  Yet, my tendency to sleep as late as possible on work days, and our busy weekends rarely afford us this luxury.

Long weekends are often the exception, especially during the holiday season.

This past Christmas, Jeff and the kids made this fabulous decadent Paula Deen recipe for our day-after-Christmas lazy breakfast at home.  And it was absolutely perfect.  While this dish is way too fattening for a normal weekend when I’m trying to stick to Weight Watchers, I am certainly more than willing to enjoy it again on special occasions.

Baked Praline French Toast

Ingredients for the french toast.

Baked Praline French Toast

Arrange sliced french bread in two rows in a 9×13 baking dish.

Baked Praline French Toast

Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt.

Baked Praline French Toast

Whisk the egg mixture until blended.

Baked Praline French Toast

Pour mixture over the bread slices, making sure all are evenly covered. Cover with foil and refrigerate overnight.

Baked Praline French Toast

Ingredients for the pecan praline topping.

Baked Praline French Toast

Combine the pecan praline ingredients in a medium bowl.

Baked Praline French Toast

Combine the pecan praline mixture well.

Baked Praline French Toast

Spread praline mixture over the french toast, bake and serve with maple syrup.

Paula Deen's Pecan Praline Baked French Toast
Weight Watchers Info: Don't bother if you can't splurge
Recipe type: Brunch
Cuisine: Southern
Serves: 6-8
  • French Toast
  • Ingredients
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup
  • Praline Topping
  • ½ pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
  1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
  2. The next day, preheat oven to 350 degrees F.
  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.



  1. Sarah says

    I love this recipe, instead of french bread I use 1 bag of  French Toast Bread with Maple Flavoring. It turned out great. Cause I forgot to buy the french bread.  The recipe turned out great.. My kids really love it. I make it once a month now :).. 

  2. Soldierswife327 says

    I tried to make it twice and taste like butter. I will be re-trying my own way. It was gross and soggy still doing what the recipe calls for. 

  3. Reemac says

    This sounds wonderful. I would like to try it, I wonder what I could replace the pecans with. We have peanut and nut allergies in my family so no pecans. Any ideas?

  4. Tkboogey says

    Made this for my past Christmas brunch~ was a hit.  Making it again today for Starbuck’s coffee tasting tomorrow!!!  DELISH!!!

  5. Thomas Jennifer Smith says

    I want to make this, but I do not want soggy bread.  I like it toasted on the outside, but somewhat firm in the middle.  Should I just dip the slices and fry in a pan first, then place in bake dish?

  6. We_sell2u says

    This is a regular on our table. I use a french baguette and lay the pieces flat. That way everybody gets their fair share of the crunchy topping, they are a better serving size, and there are no squishy parts where the bread overlaps..A definate 5 star recipe!!!

  7. Aroeglin says

    Great recipe! My only suggestion is that you put it in two pans so you can lay the bread flat. Where the bread overlapped it was soggy and I even cooked it 30 minutes longer then the suggested time.

  8. Some One says

    Made this with Sunshine Bakeries plain Texas Toast. I left the whole loaf, piece by piece, out on a rack on the counter all day so it got kind of dried out. Made the French Toast, put into ‘fridge and baked it the next morning. My brunch guests LOVED it and wouldn’t leave until I gave out the recipe. No leftovers though!

  9. Michelle says

    Sliced the bread 1 day ahead and let it dry out, then laid it flat in 2 9×13 pans… Should have used my pyrex as it stuck to the foil pans.. DELICIOUS!!! Hubby gave it a 10… No syrup required… Sweet Yummy Goodness!!

  10. deb says

    I also cut the butter in half. Still tastes great. I use Challah bread and overlap but it does need to cook longer. Very rich but my grandkids love it the next day too.

  11. linda murrietta says

    I have made this recipe a few times although i used cinnamon raisin bread instead
    it is amazingly delicious.

  12. Leanne Hollweck says

    Hey I just made this, the recipe is right out of my Paula Deen cookbook. This post is quite abit different….why, and does she know youve changed it! Wow not cool!

  13. Becky G says

    A friend of mine made this for me last weekend, and I couldn’t get enough of it! It was like heaven on a plate!!!! I’m making it today for Thanksgiving breakfast tomorrow. :-) Thanks for sharing this!

  14. NANCY says

    I’ve been making this recipe for years. My only tip/ suggestion would be to empty some of this liquid before you bake it. I guess depending on the density of the bread, it doesn’t always absorb all of the liquid. If you leave too much, the french toast will be soggy. Otherwise, it’s easy and delicious!

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