3 Videos | Photo: Baked French Toast Casserole Recipe
Ingredients
- 1 loaf French bread (13 to 16 ounces)
- Butter, for pan
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Raspberry Syrup, recipe follows
Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). 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 a rotary beater 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. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
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By SeaWench
Seattle
on January 26, 2012
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I read the reviews before making this and made adjustments based on those. I lengthened the cooking time to an hour, drained off a lot of the butter, let it sit to set for a while after cooking etc. BUT...still too soggy. I let my other half taste it without telling him anything about it. His comment was along the lines of it tasting like wet bread. We did however both love the praline topping. I am wondering if cutting down the amount of milk would help. Anyway, I doubt I will rush to make it again.
By sweetpea0202
Dallas, TX
on January 01, 2012
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This is wonderful! I made this for a breakfast potluck and everyone loved it. I had to cook it a little longer in my oven because of how my oven cooks but overall this recipe is a keeper!
By PaulaS68
Illinois
on December 28, 2011
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I made it exactly as directed and in fact made a small second batch to try before serving it to guests. It was awkward and messy to try to get the custard between the slices of bread. The house smelled wonderful while baking but the smell was misleading. This recipe contains entirely too much butter and not enough sugar. Once out of the oven it was ugly. Despite my best efforts to keep the bread covered by the custard, during baking it popped out and I ended up with essentially dry, ugly and crunchy corners of toast popping out. The small test dish that I made and tried when it came out of the oven was wet and slimy with butter and not very sweet. In order to save the dish after hours of prep and setting time I made a brown sugar crust to go over the top and put it back in the oven at a high heat for a half hour. The high heat of the oven helped cook off some of the copious amounts of pooled butter and gave it the sweetness it should have had in the first place.
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