Overnight Pecan French Toast


YUM!!! That about sums up this recipe. I adapted it from the Food Network. A simple overnight french toast that is sure to be a crowd pleaser. I have made this dish for just about every occasion possible…Easter, Baby Showers, Bridal Showers.


The ingredients make this recipe look deceiving. There is a lot that goes into it, but it’s extremely easy to make. To start, I opt for Challah bread. I usually can find it in the grocery store. It’s a Jewish egg bread that comes braided. You can also use a loaf of bread from the bread aisle– something like a potato bread or a thicker sliced bread.


After you whisk the egg and cream mixture (yes, you can easily cut calories by going with milk instead. But I’m a big fan of Half & Half!), pour it over the bread. Make sure that every slice is soaked. Then, just plop it in the fridge for the night.


After a night of soaking, you will end up with an amazingly rich french toast. All you have to do in the morning is make the pecan praline mixture. One word of wisdom, soften the butter. Don’t melt it, but soften it enough that you can mix the ingredients with a spatula.


Isn’t the finished product gorgeous?!?! (just ignore the messy cook with the baked sugar all around the dish) It’s so rich and sweet that you can serve it plain…or drizzle a little maple syrup over it. Enjoy!



  • 1 loaf bread (Challah or Egg Bread in the bread aisle)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 3 tablespoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


Praline Topping:

  • Combine all ingredients in a medium bowl and blend well.  Set aside.

French Toast:

  • Slice bread and 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 and nutmeg and beat with whisk. Pour mixture over the bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.

  • The next day, preheat oven to 350 degrees F.
  • 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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  1. Again something for us to try since Sundays will now and forever be known as French Toast Sundays. The kid loves weird grown up dishes!

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