A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x13-inch baking dish.

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  • Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.

  • Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

Nutrition Facts

465 calories; protein 12.1g 24% DV; carbohydrates 63g 20% DV; fat 19.2g 30% DV; cholesterol 160.1mg 53% DV; sodium 365.9mg 15% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2012
I loved this. It was so tasty and great becuase you can make it ahead of time and the next day it takes no time at all to prep. Perfect for christmas day. Read More
(22)

Most helpful critical review

Rating: 3 stars
12/25/2014
This tasted ok. Some of the batter didn't absorb into some of the bread. So we had some dry toasty parts and some soggy parts. Maybe I'll try it again and dip the bread into the batter before putting in the pan. That way each price would be evenly covered. Read More
(4)
42 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/08/2012
I loved this. It was so tasty and great becuase you can make it ahead of time and the next day it takes no time at all to prep. Perfect for christmas day. Read More
(22)
Rating: 5 stars
12/31/2012
Made it this morning. Wonderful! Will make it again. Not overly sweet and we love the pecans. Read More
(12)
Rating: 5 stars
01/07/2013
Yummy Yummy Yummy! Very easy to make and great to take to a brunch. You may have to downsize to a smaller pan; when I laid the bread down it didn't make enough for a 9" x 13" baker. Read More
(11)
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Rating: 5 stars
12/15/2013
So yummy! Followed the recipe exactly except I used gluten free bread. Made it for my dad and my husband.... My dad didn't even know it was gluten free because it was so freaken amazing! Couldn't be easier and the toasted nuts give it a bit of saltiness. Yum yum! Read More
(5)
Rating: 3 stars
12/25/2014
This tasted ok. Some of the batter didn't absorb into some of the bread. So we had some dry toasty parts and some soggy parts. Maybe I'll try it again and dip the bread into the batter before putting in the pan. That way each price would be evenly covered. Read More
(4)
Rating: 2 stars
07/07/2016
Sounded good but it looked awful and bread was soggy. It never turned golden brown for me. Also if you are trying this recipe use a throw away pan I'm still trying to clean my pan. Read More
(3)
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Rating: 5 stars
04/20/2014
OMG! Delicious. A big hit with both adults and kids. I increased topping recipe a bit and based on other comments cooked it about 10 min. longer. Served with Cool Whip. I stole an idea from another recipe and added 1/2 tsp. orange zest. Can't really swear it made a difference but it was soooo good. Read More
(3)
Rating: 4 stars
07/22/2014
Sweet and scrumptious! My son requested this for his birthday brunch and it certainly delivered. I used some half and half but mostly 2% milk. My loaf was a bit small so I did have some eggy corners. Also ran out of time so I did not toast the pecans. All in all very good for a special morning thanks for sharing the recipe! Read More
(2)
Rating: 4 stars
12/25/2012
This was good although I thought it was a little sweet. I think the syrup in the sauce was a little much. If I make it again I will maybe add a little milk instead of the syrup to make more of a caramel type sauce but allow the individuals to put on their own syrup as needed. Nice change from the usual though thanks for sharing. Read More
(2)