Caramel Pecan French Toast Casserole

CARAMEL PECAN PRALINE FRENCH TOAST CASSEROLE

4/13/2017

Caramel Pecan Praline French Toast Casserole

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...

Caramel Pecan French Toast

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.

Warm Caramel Pecan Praline French Toast Casserole

One little bite and you'll be hooked!

Hope that you enjoy as much as we do!

Caramel Pecan Praline French Toast

CARAMEL PECAN FRENCH TOAST CASSEROLE

This Caramel Pecan French Toast Casserole is simple and elegant – and the recipe that I go back to over and over - perfect for Easter brunch, holiday breakfast gathering, or just a lazy morning with the family. 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…

Caramel Pecan Praline French Toast Casserole

INGREDIENTS:
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:

Prepare Casserole: Combine melted butter and brown sugar and pour into the bottom of a 9x13 baking dish or casserole that has been sprayed with non-stick spray.
Arrange the slices in the baking dish in two or three rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt with a whisk until blended but not too bubbly. Pour the custard mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the custard mixture in between the slices.
Cover baking pan with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
In the morning, take baking pan out of the fridge for at least 30 minutes before baking.
The next day, preheat the oven to 350 degrees.
Make the Praline Topping: Combine all ingredients in a medium bowl and blend well, using a pastry blender, fork or your fingertips.
Spread the praline topping evenly over the bread and bake for 35 to 40 minutes, until puffed and lightly golden. Check at 20 minutes - if it starts getting too brown, cover with foil.
Remove from oven and let cool slightly before serving. Dust with powdered sugar and serve with warm maple syrup.

YIELD: 8 to 10 servings

Originally posted April 2015; text and photos updated April 2017.

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