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
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:
- 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. Makes enough for Baked French Toast Casserole.
3 Videos | Photo: Baked French Toast Casserole with Maple Syrup Recipe





















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By shawna_mendez_1...
Riverside, CA
on January 30, 2012
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Soooooooo yum!!!!
By katyendriss
on January 28, 2012
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A-MA-ZING! This is a fantastic treat that we make about once a month. I use Almonds instead of Pecans, and, when it's available, I use Eggnog instead of Half-and-Half, and omit the sugar. SOOO good! And we don't add maple sugar when we serve - it's sweet enough already!
By Daughteroftheking
CA
on January 27, 2012
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This was a HUGE success on Christmas morning! Thank you Paula! All 4 of my boys and hubby loved it and requested I make it more often, not just for Christmas morning.
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