Praline Pecan French Toast Recipes

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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

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



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

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.

PECAN PRALINE FRENCH TOAST PUDDING



Pecan Praline French Toast Pudding image

We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding starts with a genius shortcut: Pillsbury™ Cinnamon Rolls with Original Icing.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 12

Number Of Ingredients 10

2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 eggs
1 cup heavy whipping cream
2 teaspoons vanilla

Steps:

  • Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
  • In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
  • Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
  • In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.

Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 600 mg, Sugar 32 g, TransFat 1/2 g

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

PECAN FRENCH TOAST



Pecan French Toast image

Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina's Cindy Fish. "It couldn't be easier but tastes like you really fussed!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 large eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.

PECAN PRALINE FRENCH TOAST



Pecan Praline French Toast image

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

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 loaf day-old French bread
6 large eggs
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla
3 cups milk
1/4 cup butter
2 tablespoons corn syrup
1 cup light brown sugar
1 cup chopped pecans

Steps:

  • Spray a 13 x 9 inch baking pan with cooking spray.
  • Slice bread into eight 1 ½ inch slices; lay slices in pan, filling pan completely.
  • In a bowl, whisk the eggs, spices, salt, vanilla, and milk together.
  • Pour egg mixture over bread slices in pan; cover and refrigerate overnight.
  • Remove from refrigerator and turn each slice over in pain with a wide spatula; bring to room temperature, about 30 minutes.
  • In a bowl, combine butter, corn syrup, brown sugar, and pecans.
  • Sprinkle mixture over bread slices.
  • Bake, uncovered, in a preheated 350° oven for 50 minutes.
  • Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 715.4, Fat 32.5, SaturatedFat 10.8, Cholesterol 248.9, Sodium 853.1, Carbohydrate 88.8, Fiber 4.1, Sugar 38.5, Protein 18.7

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PAULA DEEN'S PECAN PRALINE BAKED FRENCH TOAST - THE TASTE PLACE
2011-02-13 Ingredients for the french toast. Arrange sliced french bread in two rows in a 9×13 baking dish. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk the egg mixture until blended. Pour mixture over the bread slices, making sure all are evenly covered.
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Top Asked Questions

How to cook French toast with pecan butter?
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.
How do you make the perfect French toast?
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.
How do you make Pecan Praline syrup?
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.
How to bake pecan bread with butter?
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.

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