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Praline French Toast

(3 Votes)
Updated May 17, 2018
SERVES
8
COOK TIME
35 Min

Our version of French toast is like having dessert for breakfast! A rich brown sugar glaze with crunchy pecans tops off buttery bread for a breakfast that'll have everybody singing, 'OOH IT'S SO GOOD!!'

What You'll Need

  • 8 large eggs, lightly beaten
  • 1 1/2 cups half-and-half
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 8 (1-inch-thick) slices French bread
  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 1 (2-ounce) package chopped pecans (3/4 cup)

What to Do

  1. Combine first 4 ingredients in a large bowl, stirring with a wire whisk until blended. Pour 1 cup egg mixture into a greased 9- x 13-inch baking dish, place bread in dish; pour remaining egg mixture over bread. Cover and chill 8 hours.
     
  2. Preheat oven to 350 degrees F. Combine butter, brown sugar, maple syrup, and pecans in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH setting 30 seconds. Pour over bread.
     
  3. Bake, uncovered, 30 minutes or until set and golden.


     

Notes

If you liked this recipe, don't forget to check out our Top 10 Simple French Toast Recipes!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 606
  • Calories from Fat 250
  • Total Fat 28g 43 %
  • Saturated Fat 13g 64 %
  • Trans Fat 0.5g 0 %
  • Protein 16g 32 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 233mg 78 %
  • Sodium 528mg 22 %
  • Total Carbohydrates 75g 25 %
  • Dietary Fiber 2.2g 9 %
  • Sugars 36g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Cant please everyone. Great fast breakfast, especially christmas. My family loves it.

I have been a fan of praline candy for many years, but this recipte did not work. It is more a bread pudding....not french toast. The egg-bread should be fried in a pan with melted butter to be a true french toast. Please make note and change your recipe accordingly.

Why do I feel like there is something missing from this recipe? It looks good, as far as she took it but, the oven recipe sort of 'drops off.'

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