Baked French Toast Casserole
French bread that is soaked overnight in a rich cinnamon, custard like base. And then baked in the oven, with a buttery brown sugar, pecan topping. Perfect sweet casserole that is perfect for brunch or a holiday breakfast!
Equipment
- 1 9 by 13 inch casserole dish
Ingredients
- 1 12 or15 oz loaf French bread or Italian bread crusty, thicker bread sliced
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups half and half
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg freshly grated works well
Topping
- 1/2 cup butter softened
- 1 cup brown sugar
- 3 tbls corn syrup or maple syrup
- 1 cup pecans (or walnuts)
Instructions
- Butter a 9 in. by 13 in. casserole pan.
- Place sliced bread in the bottom of the pan. Make sure to leave at least 1 - 1/2 inch of room at the top of pan.
- In a blender, add eggs, milk, half and half, vanilla, cinnamon, and nutmeg. Blend.
- Pour milk and cream mixture over the sliced bread in the casserole.
- Cover and place casserole pan in the fridge overnight.
- Mix topping. Put butter, corn syrup, brown sugar, and chopped nuts in a bowl or large measuring cup and mix together. Save for later.
- In the morning, preheat oven to 350.
- Pull out casserole dish. Spoon topping over the French bread. Spread topping lightly.
- Place French toast in the oven and cook for 45 minutes.
- Check oven French toast. French toast should be puffed and lightly browned on top. Place foil over top loosely, if needed, and bake for another 5 minutes.
- Baked French toast will be golden brown on top, while the casserole will be moist but custard liquid gone. Wait 5 minutes before portioning out. Enjoy!