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 9x13 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: Breakfast, Brunch
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.


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  • Carol Eckman

    This really looks good . I love French toast  so i know i am going to try this ,

  • Jen_jenifer

    got xmas morning breakfast covered!

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  • Jbatesrnc

    it is absolutely amazing.  i throw some fresh blueberries in there too.

  • Rehscrapper

    It is great… but actually my family thought left overs heated in oven second day were even better!

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  • Samitchell

    My daughter made this…it was absolutely fantastic!

  • Sarah

    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 :).. 

  • Daniel L

    How is Paula D alive from all that butter she uses. Jezzzus!

  • Soldierswife327

    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. 

    • Sarah

      I cut the butter in half and it was perfect. Also, like others have said, don’t overlap the bread. When it’s soggy it’s so gross.

  • Fboydmitchell

    I cannot WAIT to try this on our family!!!!

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  • Reemac

    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?

    • Jeff Greene

      Good question!  Possibly a streusel/crumb type topping for texture?

  • Tkboogey

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

  • Thomas Jennifer Smith

    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?

  • Thelmaortiz

    what do u mean with half-half, i dont get it, im not american. thanks.

  • We_sell2u

    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!!!

  • Aroeglin

    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.

    • Jeff Greene

      That’s a nice solution to the potential sogginess problem.

  • Some One

    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!

  • Mimo

    can I substitute the half and half with heavy cream or buttermilk since I already have it?

  • Sharon

    Would it be possible to make this 2 days in advance? What effect would that have?

  • Michelle

    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!!