This Caramel Pecan Praline French Toast Casserole is simple and elegant - and the recipe that I go back to over and over! Perfect for Easter brunch, holiday breakfast gatherings, or just a lazy morning with the family. So sinfully good that it should be outlawed!
The best part is that this can be made the night before and baked the next morning - no jumping out of bed early to get things ready! Now, if only I could sleep a little longer in the morning...
When you are entertaining a crowd, there is something so comforting about a recipe that just always works, and one that everyone adores!
Crunchy pecans and caramel are layered with cinnamon-infused egg custard bread. The scents wafting from the oven while this bakes will have everyone running for the kitchen! Perfect paired with my Ham, Egg & Cheese Strata - one savory casserole, one perfect pecan and caramel French toast casserole.
One little bite and you'll be hooked!
Hope that you enjoy as much as we do!
¼ cup butter, melted
¾ cup light brown sugar
1 loaf brioche, French bread (sliced into 1-1/2 inch thick slices)
or 4 croissants cut in half (lengthwise)
8 large eggs, slightly beaten
1 cup half & half
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
½ cup chopped pecans
1/8 teaspoon salt
For the Praline Topping:
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
HOW I MAKE THIS:
Originally posted April 2015; text and photos updated April 2017.
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