Praline French Toast

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Recipe photo
Hands-on time:
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Total time:
Yield: about 9 servings

Recipe photo

Variations on this recipe have been floating around for quite some time, but they all come down to this: bread, milk, eggs, and sugar, baked into a smooth, custard-y, aromatic breakfast treat. This is a perfect do-ahead dish: simply prepare the day before, refrigerate it, and bake the next morning. Salty bacon is the perfect accompaniment.

Read our blog about this French toast, with additional photos, at Flourish.

Praline French Toast

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 9 servings
Published: 12/15/2009



  • 1 cup brown sugar
  • 2 tablespoons honey, maple syrup or corn syrup
  • 1/2 cup (8 tablespoons) butter


  • French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan


  • 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
  • 5 large eggs, or 1 1/4 cups egg substitute
  • 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, or your choice; OR 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Tips from our bakers

  • This can also be made as bread pudding. Simply cut or tear leftover bread into 1/2" pieces, and arrange pieces one layer deep, tightly packed, in the pan.
  • The recipe as written makes a very sweet French toast. Omit or reduce the brown sugar sprinkled on top just before baking, if desired.


see this recipe's blog »

1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.

2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.

3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.

4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.

5) Cover the pan, and refrigerate overnight, or for up to 24 hours.

6) When you're ready to bake, preheat the oven to 350°F.

7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.

8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.

9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.

Yield: 9 to 12 servings.


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  • star rating 02/09/2015
  • spralph from KAF Community
  • Whoops! For some reason the butter for the glaze has disappeared from the ingredient list. Earlier versions of this amazing recipe include 1/2 cup of butter.

    Thanks for your good eyes. We'll have this changed soon! Laurie@KAF

  • star rating 01/01/2015
  • Calliope8 from Arlington, VA
  • Good for fancy french toast, I guess, but the recipe title is misleading as there is nothing praline about it. There were no nuts involved in any capacity and a praline, by definition, is a mixture of sugar and nuts so I was expecting something along those lines. The praline flavor for this recipe comes in with the use of the pralines & cream flavor (item 1748) instead of the traditional ingredients you expected. We hope this helps as you determine if you should use the flavor or use the individual ingredients. Happy baking - Irene@KAF
  • star rating 11/28/2014
  • Ann from Dublin, Ca
  • This is the best French toast I have ever had. I made the no knead crusty white bread for it as suggested in the blog. I used the egg nog flavoring and corn syrup rather than honey or maple syrup. I didn't want the syrup flavor to compete with the egg nog. I used a mixture of half heavy cream and half skim milk for the custard. Usually, I find French toast can be too eggy tasting, but this one was not. I just had some leftovers this morning and it was just as good on day 2. Thanks for another winner, KAF. You guys are great.
  • star rating 12/25/2013
  • pasadena66 from KAF Community
  • I made this French Toast for breakfast on Christmas morning and, per one of the hints, left out the brown sugar before putting it in the oven. Everyone agreed that it was very good eating, but they also thought that the meal contained way too much sugar.
  • star rating 12/25/2013
  • Kristin from Clemson, SC
  • This is a lovely dish, but even my sweet lovers said it was a bit much for breakfast. We decided it would be a fabulous bread pudding dessert served with whipped cream. Alternately, it can be a small side on a brunch plate including ham and fruit.
  • star rating 12/25/2013
  • Eric from Glen Mills, PA
  • Best French Toast ever made--broiled for about 3 minutes at end to get topping crunchy.
  • star rating 03/31/2013
  • Kay from Rhode Island
  • Love this recipe. So easy to make and delicious.
  • star rating 01/04/2013
  • Joe from Idaho
  • Whats not to like? It was hit and everyone wanted to know how to make it. Will be making this from now on for a crowd. So easy to be able to do the day before. The bacon on the side was perfect!
  • star rating 12/31/2012
  • felucca from KAF Community
  • The flavor of the custard soaked bread was great but with the glaze it was way too sweet. This recipe would be just fine with half of the glaze or less. (I used my own homemade Italian bread using a King Arthur recipe). After considering how much sugar, cream and butter went into the recipe, I won't be making it again. My teeth hurt from all that sugar. I'll stick to traditional French toast and top it with yogurt and fruit and honey.
  • star rating 12/31/2012
  • Chris from
  • Awesome loved this. easy to make. next time ill add pecans because it needed a crunch in my opinion. but this is going into the regularly used rotation.
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