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My review
Baked French Toast Casserole
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."
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Ingredients
9 h servings 596 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
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 g fat; 58 g carbohydrates; 12.6 g protein; 180 mg cholesterol; 392 mg sodium. Full nutrition
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Reviews
Read all reviews 2430 Ratings
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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...
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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...
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.
5/18/2018
I made this Mother's Day brunch. Delicious. Only change I made was omitted the Karo syrup . I will definitely make again.