Praline French Toast Recipes

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PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE



Paula Deen's Praline French Toast Casserole image

Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen.

Provided by Barb G.

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup light brown sugar, packed
10 -12 slices soft bread, 1 inch thick
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup maple syrup
2 cups pecans, chopped

Steps:

  • Generously butter a 13 X 9 inch casserole dish;.
  • Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
  • Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
  • Preheat oven to 350 degrees; remove the casserole from refrigerator.
  • Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
  • Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

PRALINE PECAN FRENCH TOAST CASSEROLE



Praline Pecan French Toast Casserole image

Great for Christmas morning!

Provided by jmsorce

Categories     Main Dish Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 ½ cups half-and-half
8 eggs
2 tablespoons vanilla extract
1 tablespoon dark brown sugar
8 slices French bread
¼ cup butter, or more as needed
¾ cup brown sugar
½ cup maple syrup
¾ cup chopped pecans
2 tablespoons confectioners sugar, or more to taste

Steps:

  • Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
  • Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  • Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g

PRALINE FRENCH TOAST



Praline French Toast image

This baked French toast recipe is a great way to enjoy a classic breakfast dish more easily - pecan praline adds a sweet nutty crunch to bread slices soaked in egg custard.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 8h50m

Yield 10

Number Of Ingredients 10

1 cup packed light brown sugar
1/3 cup butter, melted
2 tablespoons maple-flavored syrup
3/4 cup chopped pecans
4 eggs, slightly beaten
1 cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
10 slices (1 inch thick) French bread

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, stir together brown sugar, melted butter and syrup. Pour into baking dish. Sprinkle with pecans.
  • In medium bowl, stir together eggs, milk, granulated sugar, cinnamon and vanilla with whisk. Arrange bread slices over pecans; pour egg mixture over bread. Cover; refrigerate 8 hours.
  • Heat oven to 350°F. Uncover baking dish. Bake 35 to 37 minutes or until golden brown.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY



Overnight Praline French Toast Recipe by Tasty image

Here's what you need: eggs, half & half, brown sugar, vanilla extract, salt, bread, butter, brown sugar, pecan, ground cinnamon, ground nutmeg, salt, maple syrup

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 13

6 large eggs
2 ½ cups half & half
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 salt, pinch
1 loaf bread, brioche or challah, sliced 1-inch (2 cm) thick
8 tablespoons butter, melted
1 cup brown sugar
1 cup pecan, chopped
1 teaspoon ground cinnamon
1 ground nutmeg, pinch
1 salt, pinch
1 maple syrup, to serve

Steps:

  • In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
  • Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
  • Pour the egg mixture over the bread.
  • Cover the baking dish in foil and refrigerate overnight.
  • Preheat oven to 350˚F (180˚C).
  • In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
  • Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
  • Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

PRALINE PECAN FRENCH TOAST



Praline Pecan French Toast image

A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.

Provided by SACHABEAR

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h50m

Yield 8

Number Of Ingredients 9

6 eggs
1 ½ cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
¾ cup firmly packed brown sugar
½ cup maple syrup
¾ cup chopped toasted pecans

Steps:

  • Grease a 9x13-inch baking dish.
  • Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
  • Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g

OVERNIGHT FRENCH TOAST WITH PRALINE SYRUP



Overnight French Toast with Praline Syrup image

I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 13

9 large eggs
3 cups half-and-half cream
1/3 cup sugar
1-1/2 teaspoons rum extract, optional
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
24 to 30 slices French bread , cut into 3/4 inch slices
PRALINE SYRUP:
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 tablespoons butter

Steps:

  • In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15x10x1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. , Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden. , Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.

Nutrition Facts : Calories 448 calories, Fat 16g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 337mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 10g protein.

OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE



Overnight Pecan Praline Baked French Toast Recipe image

This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!

Provided by Elyse Ellis

Categories     Breakfast

Time 50m

Number Of Ingredients 16

16 ounces French Bread (1 loaf)
8 large eggs (6-8 large eggs will work)
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 of salt
maple syrup
½ pound butter (2 sticks, melted)
1 cup light brown sugar (packed)
1 cup chopped pecans
2 Tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • 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.
  • 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.
  • PRALINE TOPPING INSTRUCTIONS:
  • COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.

Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving

FRENCH TOAST WITH PRALINE TOPPING



French Toast With Praline Topping image

Make and share this French Toast With Praline Topping recipe from Food.com.

Provided by lricesk8rgirl

Categories     Breakfast

Time 20h30m

Yield 20 slices, 10 serving(s)

Number Of Ingredients 15

1 loaf French bread (13-16 ounces)
8 large eggs
2 cups half-and-half
1 cup skim milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1 cup butter
1 cup light brown sugar, packed
1 cup pecans, chopped
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Slice french bread into 20 slices, 1-inch thick.
  • Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
  • In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
  • Beat with beater until blended but not too bubbly.
  • Pour over bread, covering all and spoon inbetween the slices.
  • Cover with foil and refrigerate overnight.
  • THE NEXY DAY:.
  • Preheat oven to 350.
  • Make topping by combining all ingredients starting with the 2 sticks of butter.
  • Topp the bread and bake for 40 minutes until lightly golden and puffed.
  • Serve with maple syrup.
  • (Serving = 2 slices with topping.).

Nutrition Facts : Calories 601.9, Fat 37.3, SaturatedFat 17.4, Cholesterol 236.4, Sodium 524.3, Carbohydrate 56.4, Fiber 2.5, Sugar 25.9, Protein 12.6

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