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 Chef #447307
San francisco
on May 15, 2013
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Was a big hit on Mother's Day. Used stale Hawaiian bread cubed (the round loaf . Used two round loaves for this recipe.Set it out on a tray for two days to let the cubes dry out. Or you could cube it and heat them in a 200 degree oven for 20-30 minutes. Only used one stick of butter. Also cooked it in a heavy deep lasagna dish for an hour at 375 and then it sat with the oven off for another half hour because everyone was late, but it was still great and hot. No need for any syrup of any kind.
By badbradley
Kansas City
on March 27, 2013
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I followed the recipe and applied the following advice from other reviewers with excellent results:
1. Stir the casserole when you combine the ingredients, before you go to bed, and just before you put it in the oven.
2. Use only 1 stick of butter, softened, in topping. Not 2.
3. Cube the bread.
4. Make sure the bread is stale/dry.
5. Cook uncovered.
6. Extend the cooking time and temp to 1 hr @375.
7. Make sure to rest at least 10 minutes before serving.
Some additions we played with to make it more fabulous:
1. Forget the syrup. It doesn't need it.
2. Search this site for maple-pepper bacon and make 8 pieces or so worth. Let it cool completely, chop into generous sized chunks and stir into the mix with the final stir, then top with adjusted butter topping.
3. Add fresh cherries. And the bacon above.
4. Use pistachios in the topping instead of the pecans.
5. These can be made in large muffin tins with large cupcake liners for individual servings.
By rogershane
Roseburg, OR
on March 23, 2013
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I was looking for a dish for our breakfast guests, without having to go to the store....we had everything for this except the corn syrup and pecans....(and skipped the raspberry stuff. Well, let me tell you, it made our home smell wonderful, and this dish is now our signature dish. We live on a lake and have lots of company, so this is a perfect breakfast.
Thanks,
10milelakegirl
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