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 lbgalloway
on June 08, 2013
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This is an amazingly good dish! I initially thought that it would be too sweet/rich and was pleasantly surprised. I have made it both with soft French bread and a more firm loaf of Italian. I prefer the the more firmer bread. The soft bread makes the dish too soggy/bread pudding-like. We are having it again in the morning for brunch!! Mmmm, can't wait! Tip, spray the bottom of the pan with Pam and clean up is much faster!
By ywalker718
on June 05, 2013
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Made this for Mother's Day brunch. I also used Challah bread and 1 1/2 cup of half & half. I wet each slice with custard first as I lined them up. Poured most of custard on top. I left out about a 1/2 of cup cause bread looked saturated enough (my opinion. I followed the rest of the recipe. It was a HIt! The men in my family loved it! I plan on making it again for a young men work camp in July. Thank you Paula and ladies for your added suggestions. P.S. Didn't have time to take a pic before they dug in ;-
By foodshouldbefun
Baltimore
on May 26, 2013
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Worst french toast I ever made :-( But I'll start with the pro's. This recipe is really easy. It doesn't involve any fancy ingredients or difficult cooking techniques. Also, the topping is quite yummy. I agree with other reviewers that cutting down the pecans and/or butter is fine. As for the cons...really, there's one main con. The whole dish was a soggy mess. I read a review that said this french toast is more like bread pudding, and I would agree. I also wish I had seen the reviews that said to up the temperature and/or the time. If you're going to make this dish, my advice would be to read more reviews than I did, so that you can get all of the tips that others have left. I will not be making this again. There are other great french toast recipes that taste better and don't involve any tweaking toget them right. Good luck!
Read all 2356 reviews