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  • 1 loaf French bread (13 to 16 ounces) sliced into 20 slices, 1 inch each.
  • 5 eggs
  • 2 cups half and half, I have used fat free half and half
  • 1 cup milk
  • 2 TB sugar
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • dash salt
  • Praline Topping, recipe follows
  • 1 stick butter
  • 1 cup paacked light brown sugar
  • 1 cup shopped pecans
  • 2 TB maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


  • Arrange bread slices in a buttered 9x13 in. 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 whisk until blended but not too bubbly. Pour mixture over the bead 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. Pour off some of the extra liquid left inside the pan if too much liquid is there.
  • Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup, but I don't even think you need it. Perfect the way it is. This has the flavor of a gigantic cinnamon roll.


I make this for Christmas assemble it the night before. When you wake up Christmas morning all you have to do is put in the oven and shortly after you have a great holiday breakfast. Makes your house smell so good! Great for special occasions too.

Categories: Breakfast  French Toast 
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