3 Videos | Photo: Baked French Toast Casserole with Maple Syrup Recipe
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.
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By Zipperdidoda
North Andover, MA
on May 20, 2013
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Followed the recipe but made a few changes. Used Challah bread instead of French, 1 cup of half and half and it did not make the dish soupy as reviewed by others. Dipped each piece of bread before layering and only had a small amount of the mixture left to pour over the top. Used PAM with flour instead of buttering the baking dish, no problems with sticking. I did prep it the night before and allowed it to sit overnight. Used 1 stick of butter instead of 2 for the praline topping and it was fine. Skipped the corn syrup and added 1 tablespoon of molasses instead (the molasses taste was not overbearing. Only had 1/2 cup of pecans and it was fine. Baked covered at 400 degrees for 45 minutes, removed foil for 15 minutes at 350 degrees. It was absolutely perfect and everyone enjoyed it. I used a deep lasagna dish and did not experience any overflow of ingredients during baking. Served with maple syrup and would definitely make this again! A winner!
By sirwinlaw_8997347
San Marino, CA
on May 09, 2013
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I followed one reviewer's suggestion to use Challah bread and buy it two days in advance. I opened the tip of the package to let air in, and made the casserole the next day and then refrigerated overnight. I placed the sliced bread sideways (flat in a lasagna dish. I poured half of the custard over it, then did another layer of bread (I used an entire 17 oz loaf, and poured the rest on the top layer. I did the topping as directed. I preheated my oven, checked the temp, and it came out perfect and wonderful after exactly 40 minutes. Everyone raved about it for my Easter brunch!
By MsLuTu
Schaumburg, IL
on May 08, 2013
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This recipe is a family favorite. Sometimes I have time to let it soak overnight and sometimes I don't. Either way it turns out great. We don't use the raspberry topping. I actually use freshly whipped cream and I think it complements it very well.
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