Baked French Toast Casserole with Maple Syrup

Total Time:
9 hr
Prep:
20 min
Inactive:
8 hr
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 loaf French bread (13 to 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, recipe follows
  • Maple 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
Directions

Slice French bread into 20 slices, 1-inch 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 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


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4.5 2446
This was a hit for everyone around the table with a sweet tooth. To top it with maple syrup would have been too much, though. I used walnuts instead of pecans because that's all I had but it was still great.<br /> item not reviewed by moderator and published
Although my version looked nothing like the picture it was not an issue, the youth group I made it for devoured it in seconds and wanted more, I HIGHLY recommend this for a more versatile breakfast and a choice that will feed hungry kids item not reviewed by moderator and published
Think this would freeze well? If so would I assemble then freeze before cooking...then thaw when ready to cook? Would like to use for neighborhood meal swap...getting tired of condensed soup based casseroles. item not reviewed by moderator and published
I think the key to combat the "mushy" comments is to use good, dense French bread and to dry it out before adding the milk mixture. I put my bread into a 200 degree over for 20 minutes. Liquid was 95% absorbed the next morning. item not reviewed by moderator and published
Made it this morning and it could not have been a bigger hit!! I used challah in place of french bread, used 1/2 cup of almond milk instead of 1 cup of regular milk. I did not add the 2 tablespoons of sugar to the mixture as I figured it would be plenty sweet without it. Baked for 50 minutes uncovered and it was perfect!! Definitely a new Christmas morning tradition. item not reviewed by moderator and published
It was great! I followed the modification of adding half the milk though and in the morning I poured out 1/3 of the liquid as I was scared it would be too mushy. I only used half of the praline spread to avoid it being overly sweet. Also baked it for 50 minutes to make sure it was totally done! Will def make again. item not reviewed by moderator and published
Much too soggy to be desirable. The topping is too much. I reduced mine by 3/4, I wish I had done the same with the liquid. I tried to redeem it by baking it longer. It was a waste. If you make this, reduce the egg/liquid mixture. item not reviewed by moderator and published
Absolutely brilliant! item not reviewed by moderator and published
The family loved it and it was a hit at work! I used a can of pumpkin in the egg mixture,substituted more cinnamon for the nutmeg (family is not a fan), substituted a can of sweetened condensed milk for the half-and-half (didn't have any) with extra milk to make up the 2 cups, omitted the granulated sugar because of the sweetened condensed milk and doubled the pecans because I love pecans :). Baked for about an hour and like people have already said use an extra deep casserole dish of there will be smoke! The maple syrup is definitely optional. I like a tiny bit on my serving but most people seem to prefer it without. item not reviewed by moderator and published
AMAZING!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Oh yeah our kids ask for this a lot. item not reviewed by moderator and published

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