Slices of French bread are soaked overnight in an eggy milk mixture. Before baking a candied praline topping is spread over the casserole, making this a sweet way to start the day.
1 loaf (13 to 16 ounce size) French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
maple syrup, if desired
Praline Topping
1 cup butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Slice the bread into 1-inch thick slices. Place the slices in a greased 9x13-inch baking dish, overlapping the slices slightly.
Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Whisk until uniform in color.
Slowly and evenly, pour the egg mixture over the bread slices, making sure each piece is coated in the egg mixture. Gently lift the slices to let the egg mixture run between them.
Cover the dish with plastic wrap or foil and place in the refrigerator overnight.
When ready to bake the French toast casserole, preheat the oven to 350 degrees F.
Combine the topping ingredients (butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg) in a bowl and mix well. Evenly spread the topping over the French toast slices.
Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until puffed and golden brown.
Serve the baked French toast casserole hot, with maple syrup or other toppings if desired.
Try different spices in the custard mixture, such as cardamom or ginger, to add a different flavor.
Sprinkle chocolate chips or drizzle caramel sauce over the baked French toast casserole before serving for more indulgence.
Add a dollop of whipped cream or a scoop of ice cream on top before serving.
If you prefer a crispier texture, bake the casserole uncovered for the last 10-15 minutes of cooking.
For a healthier version, substitute whole milk or almond milk for the half-and-half, and reduce the amount of sugar in the custard mixture.
Layer sliced bananas, berries, or peaches between the bread slices before pouring the custard over them.
Add a splash of rum or bourbon to the custard mixture for an adult-friendly flavor.
Before cutting and serving, allow the baked French toast casserole to rest for a few minutes to set and firm up for easier slicing.
Soaking the bread in the egg mixture overnight allows the batter to fully permeate the bread, resulting in a rich and custardy texture.
While French bread is commonly used for this recipe, you can try using challah, brioche, Texas toast, or another sturdy, thick-sliced bread for similar results.
If you have a nut allergy or prefer a different flavor, you can substitute with almonds, walnuts, or even pumpkin seeds.
Leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat in the oven or microwave before serving.
You can freeze the baked French toast casserole in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
Mixing Bowl: For combining the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt to create the eggy milk mixture in which the sliced French bread will be soaked.
Measuring Cups and Spoons: To accurately measure the ingredients.
9x13-inch Baking Dish: For assembling, refrigerating overnight, and baking the French toast casserole.
Plastic Wrap or Foil: To cover the baking dish before refrigerating the assembled dish overnight. This step allows the flavors to meld and the bread to absorb the eggy milk mixture.
Cooling Rack: Optional for allowing the baked French toast casserole to sit for a few minutes before serving.
Fresh Berries: the tartness of the berries will cut through the sweetness of the French toast casserole, providing a nice contrast in flavors. Plus, the vibrant colors will make your breakfast table look extra fancy.
Sausage Links: the savory, slightly spicy flavor of sausage will balance out the sweetness of the dish, creating a well-rounded breakfast experience. Plus, you can use the maple syrup from the recipe to drizzle over the sausage for a tasty twist.
Whipped Cream: because why not add a dollop of fluffy, creamy goodness on top of an already decadent dish?
Powdered Sugar: A light (or heavy) dusting of powdered sugar adds sweet simplicity to the dish (or is that simple sweetness?).
Wine Pairings
Moscato d'Asti: With its light sparkle and gentle sweetness, this wine will complement the sweetness of the casserole without making you feel like you've jumped straight to dessert at 8 AM.
Prosecco: If you're aiming for a bubbly brunch, a nice dry Prosecco is your go-to. It pairs wonderfully with just about any sweet breakfast dish, especially one topped with praline.
Gewurztraminer: This wine is all about aromatics, much like this casserole. Its hints of spice will pair well with the cinnamon and nutmeg in your dish, while the touch of sweetness in the wine matches the casserole's sugary topping.
Other Alcohol Pairings
Hard Cider: Opt for a semi-sweet or dry hard cider. It brings a fruity crispness which will cut through the richness of the dish but still plays nice with all that sugary goodness.
Irish Cream Coffee: A mug of strong coffee with a generous splash of Irish Cream liqueur isn't just a drink; it's a brunch strategy. The coffee wakes you up, the booze keeps things interesting.
Bourbon Maple Cocktail: Mix a bit of bourbon with real maple syrup and a dash of bitters for a drink that's both sophisticated and a nod to the maple syrup you might be pouring on top of your casserole.
Mimosa: a classic brunch beverage, the bubbly and citrusy flavors of a mimosa will pair perfectly with the rich, custardy texture of the French toast casserole. It's like a breakfast party in your mouth.
Non-Alcoholic Pairings
Vanilla Bean Latte: The rich vanilla flavor will echo the casserole's sweet topping, making it a warm, comforting beverage that doesn't sleep on flavor.
Sparkling Apple Cider: Go for a non-alcoholic sparkling apple cider to get that festive bubble without the alcohol. Its crispness and acidity provide a nice balance to the sweet, nutty, and buttery flavors of the casserole.
Chai Tea: With its own melody of spices like cinnamon, cardamom, and cloves, chai tea feels like it was blended just to pair with this casserole. The spices in the tea will amplify those in the dish.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
September 24, 2017
This was so easy to make and absolutely delicious. I can't imagine putting syrup on it, as the topping makes it plenty sweet. One change I made was due to nut allergies- I substituted oatmeal in the same amount in place of the pecans. It worked perfectly. Thanks for sharing this recipe.
January 13, 2016
I made French Toast for breakfast using sourdough bread for two Chinese friends and their response was fabulous. Instead of pralines, I used fresh raspberries. They even took pictures of it as if it were something special. All the comments above are usefully noted, especially that it tended to overflow. Also, I appreciated the comment in which the bread is cut in half, which makes sense to me, looking at the photo of the finished product . Sometimes I make it with thick slices of Challah. I also agree with eliminating the syrup at the table. A little cinnamon/sugar sprinkled on top is sufficient. Or just a light dusting of confectioners' sugar.
July 20, 2015
I did half the recipe for the topping and left out the nutmeg in a 10 by 14 lasagna pan. Absolutely perfect!
June 10, 2014
This was wonderful. Husband loved it; our picky guests loved it. There is certainly no need to add syrup at the table.
September 16, 2013
This was an easy and yummy recipe! The only thing I didn't like was I did arrange the bread stacked up and the bread didn't fully bake underneath the other slices. It was still a good meal for my guests.
May 21, 2013
The praline topping on this is incredible! It was hard to spread it on the top of the casserole but that was ok, having it thicker in some areas was kinda like getting a flower part of the frosting on a cake - it was an added bonus :) I goofed up and didn't let the casserole sit overnight, but if I had it would have been perfect. In some areas the bread hadn't absorbed enough of the milk mixture because it didn't sit long enough. The flavor was wonderful. Really great!
September 9, 2012
I took this to church today for the fellowship hour. I melted butter as someone else suggested. I made the mistake of baking at home for hour with foil on it. Had to bake additional 30 minutes once I got to church, but it was a happy mistake. The yummy smells permeated the sanctuary during service and brought everyone down for the brunch. :) everyone agree that maple setup not necessary as the praline topping was yummy and the toast was so moist!!! This will definitely be my new Christmas brunch casserole. YUM! PS I also soaked the slices of bread for minute in egg mixture before placing in pan. I wasn't sure it would soak it up in the fridge overnight. Poured remaining egg mixture over bread.
March 13, 2011
A weekend guest brought the recipe with her. She said she would need french bread to make this dish. I bought a very (very) cheap bag of what I thought was day old sliced french/italian bread. When making the recipe the night before we made it, I realized the bread was actually 1/2" slices of bagels.It was too late to get anything else, so I moved ahead. It turned out absolutely fabulous! I'm not a big breakfast person, but I really enjoyed it. It was fluffy and delicious. Maybe I'll add some thin sliced apples, or raisens, or cranberries next time, but I really don't have to mess with this perfection. Fed 6 hungry women for about $3. Good stuff!!
February 22, 2011
My family loves this!! They don't like nuts so I use almond extract in the topping instead and it tastes just as good. I have had to give the recipe to everyone that has tried it!
April 5, 2010
Yum! Delicious, everyone will love it. Very easy to make. Just be prepared for overflow in the oven. Mine over flowed a bit, and smoked up the kitchen for a sec, I wasn't prepared. But it wasn't a big deal. The dish was SO good! I will make it again!
January 23, 2010
Every year for Christmas breakfast, I've tried a new recipe for an overnight French toast. This one was the winner! I will make it every year from now. My only tip is to put something under the casserole in the oven because it did spill over quite a bit.
January 1, 2010
I tried this recipe with Italian bread i/o French since that's what I had on hand. The dish looked very impressive when cooked but was really MUSHY. Not sure if it's because I used the wrong bread. The praline topping was yummy.
August 25, 2008
Everyone loved it. Didn't need syrup. I wasn't sure if the butter for the Praline should be cubed or melted. I melted it and it came out great.
April 3, 2008
I make this once a month for my M.O.P.S group at church and they rave about it and have asked me for the recipe a million times. We're going to add it to our favorites recipe book that we are putting together!! It's excellent!
January 2, 2008
This recipe was fantastic!! Nearly all my guests decided it did NOT need the maple syrup and ate it without. I used pre-sliced French Bread and cut each slice in half, to fit the recipe into 2, 8x8 pans. It reheats well enough for "leftovers" another day (medium setting on the microwave) but it's not as pretty. Whipped cream went well on it as leftovers.
March 21, 2007
I have made this as a brunch item for various people visiting...it is one of the best breakfast dishes I have ever found...everyone loves it and usually eats a second helping...easy to prepare...a great breakfast item any time of year!
January 1, 2007
This was a really yummy recipe. The only thing I did different is added less of the brown sugar/butter/corn syrup mixture. I made it as directed but when I went to put on the sauce it seemed like way too much so I used about half of it maybe a little less.
December 27, 2006
I made this for the first time for our Christmas morning breakfast, hoping it would be good enough to be a new tradition, and it was AWESOME. Everyone in my family raved about it, it's just fabulously yummy!