We all enjoy the finer things in life, and by way of a recipe, this overnight french toast with caramel praline topping is the queen of all french toast recipes. It’s decadent, rich, and will take you *less than 5 minutes* to prepare top to bottom. Adapted from Paula Dean’s original recipe, this overnight french toast is made by soaking sliced french bread in a half-and-half/milk mixture, eggs, sugar/spice/everything nice, and topped with a pecan spread that is quite literally to die for. Sound like your thing? Keep reading.
Meeet my mum, Si. She’s the lady I’ll be celebrating this Sunday on Mother’s day. She’s a true friend and champion mother, serves tirelessly in our community, and shares family favorite recipes over at her blog, A Bountiful Kitchen. Today we are teaming up today to bring you TWO of our favorite overnight breakfast favorites.
We had fun creating different renditions to this basic overnight french toast recipe and after experimenting and cooking for our friends and family, the general consensus was that these simple 5 MINUTE recipes are delicious, inevitable crowd pleasers! The perfect dish for wedding or baby showers, Mother’s day (ahem ahem), or a casual breakfast on a Sunday morning.
My mom is sharing her Overnight Breakfast Bake with Caramel Syrup recipe *here* on A Bountiful Kitchen. It’s a similar recipe to the overnight french toast, with a slightly different base, berry topping for the perfect tartness, and a homemade syrup that you will swoon over. A very happy Mother’s Day to the women that are making this world a better place and most definitely deserve a taste of something caramely and delicious.
Slice French bread into 1-inch slices. My grocery store only had smaller loaves of french bread (6 oz. loaves), so I used two loaves and still sliced them one inch wide each.
Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with an immersion blender or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Combine all Praline Topping ingredients in a medium bowl and spread evenly over the bread and bake for 40 minutes uncovered, until puffed and lightly golden. Serve with maple syrup or jam.
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