4.3 from 69 votes
Baked French Toast Recipe with Praline Topping
Baked French Toast with Praline Topping uses torn bite-sized pieces of French or Italian bread soaked overnight in a custard of eggs, heavy cream, milk, sugar, vanilla, and cinnamon. The bread absorbs the custard fully, resulting in a rich, creamy base. A buttery praline topping made with flour, brown sugar, cinnamon, salt, cold butter, and pecans adds texture and sweetness. The dish bakes until set and golden, ideal for make-ahead breakfasts or brunches.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
8
servings
Calories:
677 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 loaf French bread about 1 pound, or Italian bread
- 1½ cups heavy cream
- 1½ cups milk whole
- 8 egg
- ½ cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¾ teaspoon ground cinnamon
- Pinch salt
- ½ cup butter cold and cubed, unsalted
- ½ cup pecans chopped
Instructions
- Prepare the Casserole: Spray a 9x13-inch baking dish with non-stick cooking spray. Tear the loaf of bread into bite-size 1-inch pieces (you should have about 10 to 12 cups) and place in the baking dish in an even layer.
- In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, and salt. Evenly pour over the bread pieces in the baking dish. Using the back of a spoon, gently press down on the bread so that it is all submerged in the custard. Cover with plastic wrap and refrigerate overnight.
- Make the Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and, using a pastry blender, fork, or your fingertips, work the butter into the flour mixture until only pea-sized pieces remain. Toss in the chopped pecans. Cover and refrigerate until ready to use.
- Bake the Casserole: Preheat oven to 350 degrees F. Remove the casserole from the refrigerator and allow to sit at room temperature while the oven preheats.
- Sprinkle the topping evenly over the casserole.
- Bake until golden brown and puffed, approximately 40 to 50 minutes (an instant-read thermometer should register at least 165 degrees F when inserted into the center). Allow to rest for 5 minutes before serving. Top with powdered sugar and maple syrup for a traditional French toast flavor!
Cup of Yum
Notes
- Avoid French baguette due to its crusty texture; use French or Italian bread. Rich breads like brioche or challah need to be dried or allowed to stale for best results.
- Heavy cream and whole milk offer richness; half-and-half or all whole milk may substitute, but low-fat milk is not recommended.
- The praline topping nuts can be varied or omitted based on preference.
- Ideal to assemble the night before baking for best custard absorption, but can be baked the same day after at least 1 hour at room temperature.
- Leftover baked casserole can be frozen up to 3 months; thaw overnight and reheat covered at 350 degrees until warm.
Nutrition Information
Calories
677kcal
(34%)
Carbohydrates
66g
(22%)
Protein
15g
(30%)
Fat
40g
(62%)
Saturated Fat
20g
(100%)
Cholesterol
260mg
(87%)
Sodium
438mg
(18%)
Potassium
291mg
(6%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
1322IU
(26%)
Vitamin C
1mg
(1%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 677
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 260mg | 87% |
| Sodium | 438mg | 18% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1322IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.