Description
A delicious gluten-free overnight french toast recipe with a decadent pecan praline topping. Perfect breakfast to throw in the oven for Sunday brunch.
Ingredients
Scale
Overnight French Toast
- 6 eggs
- 1 cup half n half or full-fat coconut milk
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- 3 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 6–7 Slices of Canyon Bakehouse Whole Grain Heritage Style Bread
Pecan Praline
- 4 oz cold butter, cubed
- 1 cup pecans, chopped
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Instructions
- Combine all of the French toast ingredients in large bowl except the bread and thoroughly whisk together. I recommend using an electric mixer.
- Grease an 8×8 pan and cut the bread in half and layer the pieces in two rows. They can overlap some but don’t stack too much.
- Pour the French toast batter over the bread making sure every piece is thoroughly soaked. Cover and store in the refrigerator overnight.
- Add all the praline topping ingredients to a bowl. Use your hands or a fork to thoroughly mix everything together. Cover and store in the refrigerator.
- The next morning preheat the oven to 350.
- Remove the French toast and praline from the refrigerator and begin to break off large pieces of the praline mixture. Place on top of the French toast. You should have enough to cover the entire dish.
- Bake for 40 minutes or until the dish is bubbly and the praline topping is crispy
Keywords: gluten-free french toast, french toast with pecans, french toast and pecan praline, overnight french toast,