Pecans, brown sugar, maple syrup, nutmeg and cinnamon – as it bakes, this lovely French Toast will make your kitchen smell like the best bakery in town. Your family and guests will love it! My recipe is from my recipe column, Southern Spoonful, in the Roanoker Magazine.
Overnight Pecan Praline Croissant French Toast
Ingredients
- 2 very large or 4 medium croissants
- 1 cup light brown sugar, packed
- 1/3 cup butter, melted
- 1 tablespoon maple syrup
- 3 large eggs, beaten
- 1 cup half and half
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
Instructions
- Lightly grease a 9"x9" baking dish. Cut croissants in half and lay in baking dish, side by side, cut side up.
- In mixing bowl, whisk together 1 cup light brown sugar, butter, maple syrup, eggs and half and half. Pour brown sugar mixture over the croissants.
- In a small bowl, combine 2 tablespoons light brown sugar, cinnamon, nutmeg, vanilla extract and chopped pecans. Sprinkle pecan mixture over the croissants.
- Cover and place French toast in refrigerator overnight.
- Preheat oven to 350 degrees Fahrenheit. Bake French toast for 35 – 40 minutes. Serve warm.
