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Overnight French Toast with Praline Syrup

 Overnight French Toast with Praline Syrup
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.
10-12 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 9 eggs
  • 3 cups half-and-half cream
  • 1/3 cup sugar
  • 1-1/2 teaspoons rum extract, optional
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground nutmeg
  • 24 to 30 slices French bread , cut into 3/4 inch slices
  • 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


  • 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 15-in. x 10-in. x 1-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

2 of 2

Overnight French Toast with Praline Syrup (continued)

Directions (continued)

  • boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans
  • and butter; simmer 2 minutes longer. Serve with the French toast.
  • Yield: 10-12 servings.
Nutritional Facts: 1 serving (2 pieces) equals 448 calories, 16 g fat (7 g saturated fat), 194 mg cholesterol, 337 mg sodium, 64 g carbohydrate, 2 g fiber, 10 g protein.