Prep 20 mins
Cook 40 mins
Its so easy to make & so delish!!! Kids loved it, even the ones who don't normally eat french toast!
- 1 (13 -16 ounce) French bread
- 8 large eggs
- 2 cups half-and-half (* Heavy Whipping Cream also works!*)
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 dash salt
- maple syrup
- 1⁄2 lb 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
- 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 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.
- Prepare the Praline Topping:.
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup.
This is very rich- there are two sticks of butter and a cup of brown sugar in the praline topping!!, but not as sweet as you might think. You could add maple syrup without drowning in sugar, but we prefer it without any further enhancement. <br/><br/>Since it is heavy in butter fats, I only make this a couple times a year, for holidays, but it's definitely a tradition the teens look forward to every year.