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Salted Caramel Praline French Toast
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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.
Course
Breakfast, Brunch
Cuisine
American
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Soaking Time
10
hours
hrs
Total Time
1
hour
hr
15
minutes
mins
Servings
6
people
Calories
945
Author
Whitney Bond
Ingredients
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
Instructions
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.
Notes
If you can't find salted caramel syrup, you can use
maple syrup
in it's place.
Nutrition
Serving:
6
g
|
Calories:
945
kcal
|
Carbohydrates:
102
g
|
Protein:
18
g
|
Fat:
53
g
|
Saturated Fat:
18
g
|
Cholesterol:
281
mg
|
Sodium:
547
mg
|
Potassium:
558
mg
|
Fiber:
5
g
|
Sugar:
67
g
|
Vitamin A:
1020
mg
|
Vitamin C:
0.9
mg
|
Calcium:
290
mg
|
Iron:
4.2
mg