• Cooking Time: 40 min.
  • Servings:
  • Preparation Time:


One of my co-workers made this for a teacher breakfast and it was such a hit - it is amazing!


  • 1 loaf of French Bread
  • 8 large eggs
  • 3 cups milk (I used 1%)
  • 2 T granulated sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • dash salt
  • topping recipe (see below)
  • maple syrup (add apricot jam if desired to maple syrup)
  • Topping
  • ½ pound butter (2 sticks) softened
  • 1 cup light brown sugar
  • ½ cup flour (maybe a little more)
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 cup chopped pecans (Optional- I didn’t put these in)
  • Combine ingredients in a mixing bowl and blend well. I refrigerate this overnight in the bowl and put it on top of the casserole right before baking.


  • Slice French bread about 1 inch each.
  • Arrange slices in a buttered 9 by 13" pan.
  • In a large bowl combine milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater or whisk until blended but not bubbly.
  • Pour mixture over the bread slices making sure they are all covered.
  • Cover with foil and refrigerate overnight.
  • Next Day
  • Take the casserole out of the refrigerator, crumble the topping on it and bake at 350° for about 40 minutes until puffed and lightly golden.
  • I left the foil on for about 10 min. and then removed it.
  • Serve with maple syrup or apricot syrup. (In a small sauce pan heat together 1 C maple syrup and apricot jam or preserves until melted together—a nice different taste)

Categories: French Toast 

Author Credit: Jean

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