- Cooking Time: 40 Minutes
- Servings: 6-8
- Preparation Time:
- 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
- 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.
- 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.
NotesI've been using this recipe in my kitchen for 2 years now. It's such an easy throw together the night before, and so sinful in the morning! I make this if I'm ever hosting a Brunch or surprising the folks at work in the morning too! It was so funny that today it was featured on the foodnetwork website, because I made this for this morning's Easter Breakfast!
AMFC Clamily Cook Book
Cooking for a family in Korea: notes of an ex-pat wife
HalFire: A Passion for HotWings!See More
Gluten Free Gingerbread Cupcake with Browned Butter Butter Cream Frosting
Cinnamon Blueberry Crumble
Mrs. Jackson’s Grits – “Selma”See More