-
-
My review
Baked French Toast Casserole
0
daniellavictoria
"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."
Added to shopping list.
Go to shopping list.
Ingredients
9 h servings 596Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Generously butter a 9x13-inch baking dish.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
You might also like
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
Share
Explore more
Reviews
Read all reviews 2734 Ratings
-
-
-
-
-
Most helpful positive review
10/22/2015
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
4/25/2017
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...
Most helpful
Most positive
Least positive
Newest
10/22/2015
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...
5/16/2016
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...
4/27/2015
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...
6/13/2017
Big hit!! This is a wonderful breakfast dish, very easy and wows our guests. We use homemade bread from our bread maker and it works just as well (we cut the slices about an inch thick). Also, I...
12/23/2016
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
12/16/2016
Easy-to-make recipe that can be made the night before. I wouldn't change a thing.
11/27/2016
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...
4/25/2015
Very easy to make. Great recipe for a brunch. It was a little too heavy for my liking and a bit sweet.
12/30/2018
This recipe was wonderful just how it was posted. I made it for Christmas morning and it was a huge hit with everyone. I didn’t read the directions carefully enough the first time and did not ...