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Baked French Toast Casserole

Rated as 4.5 out of 5 Stars
0

"Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy."
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Ingredients

9 h servings 596
Original recipe yields 10 servings

Directions

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  1. Generously butter a 9x13-inch baking dish.
  2. Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
  5. Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

Footnotes

  • Cook's Note:
  • Fat-free half-and-half can be substituted for the regular half-and-half, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 596 calories; 36.3 58 12.6 180 392 Full nutrition

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Reviews

Read all reviews 25
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

All I can say is....Oh, my GOODNESS!!! this was phenomenal. I don't even like French toast but I can't wait to make this again. ALL 9 people loved this in my house- My only regret is that I...

Most helpful critical review

I was very excited to try this, however I was very disappointed. The toast never cooked all the way and was soggy and cooking time took much longer than stated and I have a brand new oven! Bumme...

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All I can say is....Oh, my GOODNESS!!! this was phenomenal. I don't even like French toast but I can't wait to make this again. ALL 9 people loved this in my house- My only regret is that I...

I left out the corn syrup and used 1 1/4 cup of pecans because I needed to use them up. I made it for an 80th Birthday Brunch and it was fabulous! YES I would DEFINITELY make this again..and aga...

This was a big hit at my house. I decided to try the recipe as written before I made any changes. The Praline topping was buttery, crunchy and yes a little sweet but I was very satisfied. For su...

This is delicious and easy! I don't change anything at all. Made last year for a family brunch and it has been requested again

Easy-to-make recipe that can be made the night before. I wouldn't change a thing.

This was a crowd please for sure! Only adjustment I made was using almonds instead of pecans. Prep was easy and didn't take long. I didn't leave time for the dish to set for 8 hours, but was del...

Very easy to make. Great recipe for a brunch. It was a little too heavy for my liking and a bit sweet.

Excellent! My guests loved it.

I made this Mother's Day brunch. Delicious. Only change I made was omitted the Karo syrup . I will definitely make again.