Salted Caramel Praline French Toast

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Salted Caramel Praline French Toast Recipe

Let me start off by saying that this french toast is what brunching dreams were made of!

This recipe was inspired by my desire to create a Mother’s Day Brunch recipe that was as amazing as my Mom herself! And while no recipe can be quite as amazing as my Mom, this Salted Caramel Praline French Toast Recipe sure does come close 😉 Salted Caramel French Toast Casserole Recipe 

I partnered up with my friends at World Market to create this scrumptious recipe in celebration of my Mom, Mother’s Day, brunching and all things salted caramel!

Salted Caramel Praline French Toast Recipe

My Dad has been making a similar Praline French Toast Casserole for years, so I just decided to add a little Salted Caramel twist to make it perfect for my Mom, who’s a huge fan of all things salted caramel!

Salted Caramel Praline French Toast Recipe 

This recipe is perfect for brunch because you get it started the night before, pop it in the refrigerator to soak up all of the cinnamon, sugar, salted caramel goodness overnight, then with only about 10 minutes of prep in the morning, it’s in the oven and baking away!

Salted Caramel Praline French Toast Ingredients

Ingredients

  • 8 eggs
  • 1 ½ cups half & half
  • 1 tbsp Vanilla Extract
  • 1 cup Salt Caramel Syrup (divided)
  • ⅓ cup + ½ cup brown sugar (divided)
  • 1 tsp Cinnamon Powder
  • 10-12 slices of bread (sliced 1 inch thick – I used Challah – my favorite for French Toast!)
  • ½ cup butter
  • 2 cups chopped pecans

Grease a 9 x 13 inch casserole dish. Mix the eggs, half & half, vanilla, ⅓ cup salt caramel syrup, ⅓ cup brown sugar and cinnamon together in a large mixing bowl.

 Salted Caramel Praline French Toast Recipe

Place the bread slices in the casserole dish and cover with the egg mixture.

Salted Caramel Praline French Toast Recipe

Make sure each slice of bread gets coated on both sides.

Salted Caramel Praline French Toast Recipe

Cover the dish with plastic wrap and let it soak overnight in the refrigerator.

The next morning, preheat the oven to 350° F. Remove the casserole from the refrigerator.

Melt the butter in a saucepan over medium heat. Once the butter is melted, add the remaining ½ cup brown sugar and ⅔ cup salt caramel syrup, cook 1-2 minutes, then stir in the pecans.

Salted Caramel Praline French Toast Recipe

Pour the mixture over the bread.

Salted Caramel Praline French Toast Recipe

Place in the oven and bake for 45-55 minutes.

Remove from the oven and set aside to rest 10 minutes before serving.

 Salted Caramel Praline French Toast Casserole

Slice between each piece of bread and serve.

Salted Caramel Praline French Toast Recipe 

Since this recipe was inspired by my Mom’s love of Salted Caramel everything, I had to pick up some Salted Caramel Cocoa Mix from World Market to go right along side this dreamy Salted Caramel French Toast recipe!

Salted Caramel French Toast Recipe

And to finish off the perfect Mother’s Day brunch, I created a Photo Gallery Travel Mug from Shutterfly so that my Mom will have something to drink that Salted Caramel Cocoa in!

Mother's Day Brunch Recipe 

With all of the amazing products at World Market and Shuttefly, wouldn’t it be nice to win a $5,000 World Market gift card AND a $1,000 Shutterfly gift card? I think the  obvious answer here is, HECK YES!

Enter the My Amazing Mom Sweepstakes here and you could win just that! Sweepstakes ends 5/10/15.

World Market My Amazing Mom Sweepstakes

And be sure to visit World Market in store or online for tons of great Mother’s Day Gift Ideas, with everything from jewelry to cookware, I’m sure you’ll find tons of things that your Mom will love!

Salted Caramel Praline French Toast

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 6-8

Salted Caramel Praline French Toast

Ingredients

  • 8 eggs
  • 1 ½ cups half & half
  • 1 tbsp Vanilla Extract
  • 1 cup Salt Caramel Syrup (divided)
  • ? cup + ½ cup brown sugar (divided)
  • 1 tsp Cinnamon Powder
  • 10-12 slices of bread (sliced 1 inch thick – I used Challah – my favorite for French Toast!)
  • ½ cup butter
  • 2 cups chopped pecans

Instructions

  1. Grease a 9 x 13 inch casserole dish.
  2. Mix the eggs, half & half, vanilla, ? cup salt caramel syrup, ? cup brown sugar and cinnamon together in a large mixing bowl.
  3. Place the bread slices in the casserole dish and cover with the egg mixture.
  4. Make sure each slice of bread gets coated on both sides.
  5. Cover the dish with plastic wrap and let it soak overnight in the refrigerator.
  6. The next morning, preheat the oven to 350° F.
  7. Remove the casserole from the refrigerator.
  8. Melt the butter in a saucepan over medium heat.
  9. Once the butter is melted, add the remaining ½ cup brown sugar and ? cup salt caramel syrup, cook 1-2 minutes, then stir in the pecans.
  10. Pour the mixture over the bread.
  11. Place in the oven and bake for 45-55 minutes.
  12. Remove from the oven and set aside to rest 10 minutes before serving.
  13. Slice between each piece of bread and serve.
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