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    Home » breakfast » Baked French Toast with Pralines

    Published: Jul 18, 2011 | Modified: Apr 18, 2022 | Author: Amanda Livesay

    Baked French Toast with Pralines

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    Baked French Toast with Pralines – sliced french bread soaks all night and is then topped with buttery candied pecans and baked until puffed and golden! Perfect for a holiday morning!

    Baked French Toast with Pralines - sliced french bread soaks all night and is then topped with buttery candied pecans and baked until puffed and golden! Perfect for a holiday morning!

    I had so much fun participating in The Secret Recipe Club last month that I decided to do it again!

    This time around I ended up receiving The Chefanies as my top secret blog and was pretty stoked about it. The Chefanies are two girls named Stephanie who are really passionate about food and are, umm… slightly healthier than me. Their food tends to be really fresh and really fantastic looking.

    I, of course, picked out the least healthy thing I could find, Baked French Toast with Pralines.

    Baked French Toast with Pralines - sliced french bread soaks all night and is then topped with buttery candied pecans and baked until puffed and golden! Perfect for a holiday morning!

    Baked French Toast with Pralines!

    I love the idea of baked French toast since you prep it at night and then just have to bake it in the morning.

    This one is slightly more complicated because you have to mix up the praline mixture in the morning but as long as you’re awake enough to melt some butter, you should be good.

    We really, really loved this one. My husband doubted me thinking it would just be soggy bread but once he gave it a chance, he ended up going back for seconds!

    The tops of the bread became nice and caramelized thanks to all the sugar but the bottom portion of the bread was soft like the inside of French toast should be.

    You’re going to think you have too much topping but just pour it all on. Trust me.

     

    Baked French Toast with Pralines

    • 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
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    1. Slice French bread into 20 slices, 1-inch each.
    2. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
    3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until smooth.
    4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.
    5. The next day, preheat oven to 350 degrees F. Melt butter; stir in other topping ingredients. Pour over French toast. Bake for about 40 minutes or until puffed and slightly golden.

    Things you may need for this recipe:

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    Reader Interactions

    Comments

    1. Ashea says

      August 17, 2011 at 1:21 pm

      I see that you set the bread on it’s crust side. I always lay them down flat. It looks like it saves room in the pan and I’m wondering if this will prevent my crusts from getting too hard (at least on one side). Any input on using this method? It seems like a simple solution that I should have thought of. They look amazing and I’m anxious to try the topping.

      Reply
      • amanda says

        August 17, 2011 at 1:31 pm

        I actually kind of stacked them, like just a bit on top of each other. Mainly for pictures sake but it did save a good bit of room. My crusts still for a little crunchy but I think the topping recipe contained enough butter that it was pretty soaked through. ;)

        Reply
    2. Amy @ A Little Nosh says

      July 29, 2011 at 11:10 am

      I LOVE baked french toast. It’s sort of a new discovery of mine. Thanks for sharing.

      Glad to be part of SRC with you!

      Reply
    3. Erin says

      July 25, 2011 at 3:12 pm

      OMG!!! That sounds and looks soooooo good! I can’t wait to try it out. Isn’t the SRC the best thing EVER? Thanks for stopping by my blog and leaving your kind comments. Take care!

      Reply
    4. Anne @ Quick and Easy Cheap and Healthy says

      July 24, 2011 at 4:13 pm

      I love overnight french toast, but never had it with a praline topping. That looks fantastic!

      Reply
    5. Suzanne says

      July 24, 2011 at 12:02 pm

      Oh My Gosh! This looks amazing! Great choice. Bookmarking this one. YUM!!

      Reply
    6. Amanda says

      July 24, 2011 at 8:59 am

      This looks soooo mouth watering! I know I have to try something similar :) I’ve featured you today on SRC! http://secretrecipeclub.com/baked-french-toast-with-pralines-fake-ginger/

      Reply
    7. Veronica says

      July 22, 2011 at 2:38 am

      Um, wow. Great choice! And well done–love the pics.

      Reply
    8. Marla says

      July 21, 2011 at 12:34 am

      Love french toast & the pralines take it over the top! So fun to be in the Secret Recipe Club with you. This looks amazing! (sorry last comment I forgot my url)

      Reply
    9. Marla says

      July 21, 2011 at 12:33 am

      Love french toast & the pralines take it over the top! So fun to be in the Secret Recipe Club with you. This looks amazing :)

      Reply
    10. Deb says

      July 20, 2011 at 11:08 pm

      I love French toast, but my mum would be ALL over this because she loves French toast even more! :D It’s definitely her favourite breakfast food and I think we’ll this one a go sometime. And oh my god at all the people participating! Scrolling through all these icons is quite fun, haha.

      Reply
    11. Lynne says

      July 20, 2011 at 6:17 pm

      I love French toast-will definitely make this recipe. Yours looks fabulous!

      Reply
    12. April says

      July 20, 2011 at 8:30 am

      Oh my! This looks like the perfect decadent breakfast!

      Reply
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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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