Baked French Toast Casserole

I had leftover French bread from my Cheese Fondue night and decided to use it for my breakfast next morning. I followed Paula Deen’s Baked French Toast Casserole recipe.

Ingredients for French Toast:

  • 1 loaf of French bread
  • 8 eggs
  • 2 cups (1 pint) of half-and-half
  • 1 cup of milk
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 9″ x 13″ flat baking dish

Ingredients for Praline Topping:

  • 1 stick of butter
  • 1 cup of light brown sugar
  • 1 cup of chopped pecans
  • 2 tablespoons of light corn syrup
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg

Prep Time: 30 minutes

Idle Time: 8 hours (or overnight)

Bake Time: 40 minutes


  1. Slice the French bread into 1-inch slices and place the slices in two slightly overlapping rows in the buttered baking dish.
  2. In a large bowl, mix the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt with a whisk or beater.
  3. Pour mixture over the bread slices, making sure all slices are covered. Spoon some of the mixture in between the slices.
  4. Cover with foil and refrigerate overnight.
  5. In the morning, preheat the oven to 350°
  6. To make the Praline Topping, combine all the ingredients in a bowl and mix well.
  7. Evenly spread the Praline Topping over the soaked slices
  8. Bake for 40 minutes or until puffed and lightly golden.






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