Ingredients Jump to Instructions ↓

  1. 1 loaf French bread (13 to 16 ounces)

  2. 8 large egg s

  3. 2 cups half-and-half

  4. 1 cup milk

  5. 2 tablespoons granulated sugar

  6. 1 teaspoon vanilla extract

  7. 1/4 teaspoon ground cinnamon

  8. 1/4 teaspoon ground nutmeg

  9. Dash salt

  10. Praline Topping, recipe follows

  11. Maple syrup

  12. Praline Topping:

  13. 1/2 pound (2 sticks) butter

  14. 1 cup packed light brown sugar

  15. 1 cup chopped pecan s

  16. 2 tablespoons light corn syrup

  17. 1/2 teaspoon ground cinnamon

  18. 1/2 teaspoon ground nutmeg

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

Instructions Jump to Ingredients ↑

  1. 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.

  2. The next day, preheat oven to 350 degrees F.

  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


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