Salted Caramel Praline French Toast

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This french toast recipe is soaked overnight in a combination of cinnamon, sugar & salted caramel. It’s then baked with a salted caramel praline topping for one seriously delicious breakfast or brunch!

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 

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. She’s a huge fan of all things salted caramel! But really, who isn’t?

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

Salted Caramel Praline French Toast Recipe Ingredients

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

Salted Caramel Praline French Toast Recipe Instructions

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 

For more Salted Caramel Recipes, check out these 5 favorites!

Salted Caramel Praline French Toast Recipe
5 from 1 vote
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Salted Caramel Praline French Toast

This french toast recipe is soaked overnight in a combination of cinnamon, sugar & salted caramel then baked with a salted caramel praline topping.

Course Breakfast, Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Refrigeration Time 10 hours
Total Time 1 hour 15 minutes
Servings 6 people
Calories 945 kcal
Author Whitney Bond

Ingredients

  • 8 eggs
  • 1 ½ cups half & half
  • 1 tbsp vanilla extract
  • 1 cup salted caramel syrup divided
  • 1/3 cup brown sugar divided
  • 1 tsp ground cinnamon
  • 12 slices bread sliced 1 inch thick – I used Challah – my favorite for French Toast!
  • ½ cup butter
  • ½ cup brown sugar
  • 2 cups pecans chopped

Instructions

  1. Grease a 9 x 13 inch casserole dish.
  2. 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.

  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 2/3 cup salted 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.