Chef Scottie's Baked Praline French Toast - ABC 33/40 - Birmingham News, Weather, Sports

Chef Scottie's Baked Praline French Toast

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  • 3 cups pasteurized liquid eggs
  • 2 cups reduced-fat milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup melted butter
  • 1 cup brown sugar
  • 1 cup chopped pecan
  • 2 tablespoons syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


Spray 9 x 13 pan with non-stick coating.

Cover bottom of pan with 12 bread slices (sourdough or Texas toast is preferred), tearing bread to fit.

In large mixing bowl, whisk to combine eggs, milk, sugar, vanilla, ground cinnamon and nutmeg.

Pour egg mixture evenly over bread slices.

In medium mixing bowl, add and combine butter,  brown sugar, pecans, syrup, cinnamon and nutmeg.     

Bake at 350 degrees for 40-50 minutes, or until bread is fluffy and browned and middle of dish is set.  Serve hot!

Can be made ahead of time if well wrapped and frozen. Keep in freezer for up to 3 months, then thaw and bake as directed.

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