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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.
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min.
  • Makes
    10-12 servings

Ingredients

  • 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

Directions

  • 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
2 piece: 448 calories, 16g fat (7g saturated fat), 194mg cholesterol, 337mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 10g protein.

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Reviews

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Average Rating:
  • Myhusbandisthecook
    Aug 10, 2017

    My whole family loves this recipe. A yummy quick and easy recipe for either Boxing Day or New Year's Day breakfast.

  • kirsten.vaughn
    May 20, 2013

    No comment left

  • gtrouble
    Feb 9, 2013

    No comment left

  • BIANCACOOKS3
    Dec 29, 2012

    No comment left

  • parsleysprout
    Feb 13, 2012

    Love this recipe and it is now the only way French Toast is made in my home! For our little one after the french toast is cooked I cut it into finger lengths and it is firm enough that he can hold it and eat it. LOVE this recipe!

  • sassygram
    Feb 9, 2010

    This is simply wonderful. Served this to Holiday guests for brunch and had glowing reviews. I will never by syrup in the store ever again. The next time I made this I cut the recipe in half just for us and it worked out fine. The syrup I make every week.

  • sassygram
    Jan 8, 2010

    I made this the other day to test out the recipe. All I can say is "YUM". Fantastic. The rum extract was a hit for me. I am making this for my house guests this Sunday. A real winner. This is in our house to stay!

  • KEBMH
    Dec 27, 2009

    I have made this several times for myself