Salted Caramel Praline French Toast
This post may contain affiliate links.
Salted Caramel Praline French Toast is the most epic brunch recipe ever! It’s easy to prep the night before and quickly bake the next morning. In this recipe, challah bread is soaked overnight in a combination of cinnamon, sugar and salted caramel syrup. It’s then baked with a salted caramel praline topping for one seriously delicious breakfast!
This french toast is what brunching dreams are made of!
It takes the classic French toast recipe and transforms it into a salted caramel delectable treat! I seriously can’t get enough of this flavor. From Salted Caramel Cinnamon Rolls to Salted Caramel Pecan Baked Brie, and all the way to No Churn Salted Caramel Ice Cream, there’s never a bad time for a salty sweet combo in my kitchen!
This recipe is perfect for a relaxing weekend brunch, because you can get it started the night before, then pop it in the refrigerator to soak up all of the cinnamon, sugar, salted caramel goodness overnight. With only 10 minutes of prep in the morning, it’s in the oven and baking away!
Table of contents
- Bread – I used Challah – my favorite for French Toast!
- Half and half
- Vanilla extract
- Salted caramel syrup
- Brown sugar
- Ground cinnamon
- Unsalted butter
- Chopped pecans
Step by step instructions
Combine the soaking ingredients. Mix together the eggs, half and half, vanilla extract, salted caramel syrup, brown sugar and ground cinnamon in a large mixing bowl.
Load up a casserole dish. Grease the bottom and sides of a 9 inch x 13 inch baking dish, then place the bread slices in the dish and cover with the egg mixture. Make sure each slice of bread gets coated on both sides.
Refrigerate. Cover the dish with plastic wrap and let it soak overnight in the refrigerator.
Make the topping. Melt unsalted butter in a saucepan over medium heat. Once the butter is melted, add brown sugar and salted caramel syrup, cook for 1-2 minutes, then stir in the pecans.
Bake. Pour the mixture over the bread. Place in a preheated 350°F oven and bake for 45-55 minutes.
Serve. Remove from the oven and set aside to rest 10 minutes. Slice between each piece of bread and enjoy!
Frequently asked questions
- What is the original French toast? While it didn’t share the same name, the idea of bread soaked in milk and egg, then cooked dates back to the 1st century. Now, the classic French toast recipe generally consists of bread, milk, eggs, and is seasoned with cinnamon and sugar.
- Why do you put milk in French toast? The combination of milk and eggs creates a custard-like texture in the bread.
- Does overnight French toast get too soggy? Using sturdy bread, like challah, and the right amount of liquid will ensure that it does not get soggy, and bakes up perfectly.
- What if I can’t find salted caramel syrup? You can use maple syrup instead and add 1/2 teaspoon salt to the praline topping.
- How long will leftovers last? Leftover praline french toast can be stored in the refrigerator for up to 5 days. I recommend reheating it in the oven at 350°F for 10-15 minutes for the best texture.
What to serve with it
Make a full brunch spread by pairing this praline french toast casserole with any of these delicious recipes!
And don’t miss this Mimosa Bar to complete your epic brunch!
More brunch recipes to try
Whether you like sweet or savory, these easy recipes will satisfy all your cravings!
- Breakfast Burritos
- French Crepes
- Cheesy Tater Tot Breakfast Casserole
- Greek Crockpot Breakfast Casserole
- Nutter Butter Waffles
Salted Caramel Praline French Toast
Overnight French Toast
- 8 eggs
- 1 ½ cups half & half
- 1 tablespoon vanilla extract
- ⅓ cup salted caramel syrup
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 12 slices challah bread, sliced 1 inch thick
Salted Caramel Praline Topping
- ½ cup unsalted butter
- ½ cup brown sugar
- ⅔ cup salted caramel syrup
- 2 cups pecans, chopped
- Grease a 9 x 13 inch casserole dish.
- Mix the eggs, half & half, vanilla, 1/3 cup salted caramel syrup, 1/3 cup brown sugar and cinnamon together in a large mixing bowl.
- Place the bread slices in the casserole dish and cover with the egg mixture.
- Make sure each slice of bread gets coated on both sides.
- 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 salted caramel syrup, cook 1-2 minutes, then stir in the pecans.
- Remove from the heat and pour this mixture over the bread.
- Place in the oven and bake for 45-55 minutes.
- Remove from the oven and set aside to rest 10 minutes before serving.
- Slice between each piece of bread and serve.
- If you can’t find salted caramel syrup, you can use maple syrup in it’s place.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.