If you find yourself in need of an Easter Sunday breakfast or brunch dish, then look no further than this Pecan Praline French Toast Casserole.
I love this Pecan Praline French Toast Casserole for so many reasons, but I especially love serving it for special occasions and holidays.
It’s irresistibly delicious and despite its need to soak overnight, it virtually fuss-free.
Unlike a regular casserole or breakfast bake that you just cut and serve, you’re going to invert these casserole squares so that the praline goodness they have baked in becomes their super fantastic topping.
I have served this on Christmas morning. Whipped it up for a book club brunch. And this week, I’ve got it all planned out for the most delicious start to Easter Sunday.
- 8 eggs
- 1 ½ cups half and half
- 1 Tablespoon brown sugar
- 2 teaspoons vanilla extract
- 8 thick slices sourdough bread
- ½ cup (1 stick) butter
- ¾ cup packed brown sugar
- ½ cup maple syrup
- ¾ cup chopped pecans
- whipped cream, optional
Beat the eggs and half-and-half in a small bowl. Whisk in 1 tablespoon brown sugar and vanilla. Pour ½ of the egg mixture into a 9×13-inch baking dish. Arrange the bread slices in the dish, trimming crusts to fit if necessary. Pour the remaining egg mixture over the bread. Chill, covered, for several hours or overnight.
Melt the butter and stir in ¾ cup brown sugar and the syrup. Pour the butter mixture into another 9×13-inch baking dish. Sprinkle the pecans over the bottom. Place the egg-soaked bread slices carefully on top of the pecans with a spatula. Pour the remaining egg mixture over the bread. Bake at 350 degrees for 30 to 35 minutes or until the bread is light brown and puffed.
To serve, invert the toast onto plates and spoon pecans from the bottom of the dish over the toast. Topped with whipped cream, if desired.
And if you’re thinking, eh, that Pecan Praline French Toast Casserole isn’t the most beautiful thing on the block….friend, I hear ya. But, trust me on this, make it anyway and repeat after me, “there is nothin’ that a little whipped cream won’t take care of”.
Then pop a sprig of mint on there.
Play executive chef and dot the rim of the plate with a bit of the praline sauce.
Now, tell me you don’t wanna eat that?
And if you don’t that’s ok, just slide your plate right on over my way.
Aaaaaaah, I imagine if Heaven had a taste it would taste and smell exactly like this casserole.
If you don’t have the time it takes to soak a casserole overnight and want some French Toast fast and friendly, this you might like this Blueberry Stuffed French Toast or these Strawberries and Cream French Toast Sandwiches. Both can be whipped together quickly and couldn’t be easier.
And just a reminder, today’s recipe is just one more recipe included in this year’s #EasterSweetsWeek event hosted by Angie from Big Bear’s Wife. I hope you’ve been following along and adding some delicious new dishes to your recipe boxes. If you missed my post on Monday, I shared these Waldorf Salad Apple Baskets.
There are 28 fantastic bloggers participating in this year’s Easter dessert event! All week we’ve been sharing tons of great Springtime and Easter themed dessert recipes with you; over 75 total.
Candy and Fudge:
Robin Egg Fudge from Big Bears Wife
Chocolate Crunch Bunnies from The Domestic Kitchen
Piña Colada Biscotti from My Sweet Zepol
Lemon Madeleines from Mildly Meandering
Jelly Bean Flower Cookies from The Decorated Cookie
Coconut Macaroon Easter Nests from That Skinny Chick Can Bake
Blueberry Lemon Pancakes with Blueberry Compote from A Classic Twist
Carrot Cake with Cream Cheese Frosting Mug Cake from The Bitter Side of Sweet
Strawberry Cream Puffs from Me and My Pink Mixer
Pecan Praline French Toast Bake from Southern From Scratch
Pistachio Cannolis from The Whimsy One
Carrot Cake Cream Cheese Pudding Trifles from 4 Sons ‘R’ Us
Almond Apple Cheesecake Bars from Pint Sized Baker
No Bake Desserts:
No-Bake Funfetti Cheesecake from Love Bakes Good Cakes
Carrot Cake Ice Cream Bonbons from For the Love of Food