I hosted a Ladies Brunch recently and my friend Kim brought this Baked French Toast Casserole for dessert. The delicious smell came through the house before we even saw her come in! Needless to say, it was a hit and I had to get the recipe and share it with you. You can make it with or without pecans. I love that I can use the eggs from my chickens and this syrup is my favorite! This weekend my son is having a bunch of his friends over and I’ll be whipping it up for them for breakfast.
Baked French Toast Casserole
Ingredients
- 1 loaf French Bread 13 - 16 ounces
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash salt
Praline Topping
- 1/2 pound butter (2 sticks)
- 1 cup light brown sugar packed
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
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Cut French Bread into 1 inch slices.
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Arrange slices in 2 overlapping rows in a generously buttered 9 x 13 baking dish.
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Combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly.
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Cover bread evenly with mixture. Spoon some of the mixture in between the slices.
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Cover with foil and refrigerate overnight.
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Combine all praline topping ingredients and blend well.
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Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden and serve with maple syrup.
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