I’ve been making this Baked French Toast Casserole for family brunches for a bazillion years now. I actually double the recipe, and there are NEVER any leftovers. The recipe comes from Paula Deen, so yes it is chockful of butter and sugar. I strongly advise to just up your fitness routine on the days prior and after consuming this.
I recently made it for our Family Fantasy Football Draft Day Brunch. This is the perfect dish for a brunch soiree as 90 percent of the prep takes place the night before. Here’s the cinnamony luxurious custard:
Once you take the soaked bread slices out of the fridge the next day, you top with the brown sugar/butter topping. Now, Paula calls for pralines, but due to my food allergies I omit them. Here’s the bread after soaking all night in the custard:
And here’s the final product:
Yummy! In my opinion, this dish does not need syrup at all but I always put it out as a courtesy.
I hope your family enjoys this French toast as much as my family does. It is always a hit!
Baked French Toast Casserole
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy6-8
servings30
minutes40
minutes8-12
hoursIngredients
1 loaf French bread (13-to 16 ounces)
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
- Praline Topping
1/2 pound (2 sticks) butter, softened overnight
1 cup packed light brown sugar
1 cup chopped pecans (Please note: The Jersey Girl omits the pecans due to her food allergy)
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Directions
- Slice French bread into 20 slices, 1-inch thick each. 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 a 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 the foil and refrigerate overnight.
- The next day, preheat the oven to 350 degrees.
- Spread praline topping (see below) evenly over the prepared bread and bake uncovered for 40 minutes, until puffed and lightly golden. Cut French toast with a sharp knife. Serve with syrup, if desired.
- For the Praline Topping
- Combine butter, brown sugar, corn syrup, cinnamon and nutmeg in a bowl. Mix with a mixer or by hand with a spatula. Fold in pecans, if using. (Please note: The Jersey Girl omits the pecans due to her food allergy.)
