French Toast Casserole

(Donna Greer)

350 degrees for  40 minutes


1 loaf French bread (13-16 oz)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 tsp vanilla
¼ tsp cinnamon
¼ tsp nutmeg
Dash of salt
Maple syrup

Praline topping:

½ lb (2 sticks) butter
1 cup packed brown sugar
1 cup pecans, chopped
2 Tbsp karo syrup
½ tsp cinnamon
½ tsp nutmeg

NOTE: You can prepare this the night before you cook.


1. Slice French bread into 20 1” slices
2. Arrange the slices in generously buttered 9×13 pan in 2 rows. Overlapping slices
3. In large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with mixer or whisk until blended – not to bubbly
4. Pour over bread slices, covering evenly. Spoon mixture between slices.
5. Cover with foil and refrigerate overnight

In the morning:
1. In medium bowl, combine all the praline topping items and blend well.
2. Spread over top of the bread
3. Bake for 40 minutes or until puffed and lightly golden
4. Serve with maple syrup


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