Baked French Toast Casserole

(6 servings)

  • 1 loaf Challah or French bread (about 16 ounces)
  • 8 large eggs
  • 2 cups milk
  • 1 cups heavy cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 dash salt

  • Praline Topping:
  • 1/2 pound (2 sticks) 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
This French toast was insanely good. I served it at a brunch with 7 guests. I made everything the night before - refrigerating the soaking bread and leaving the prepared praline topping on the counter. Then in the morning, I spread on the topping and baked it. Easy as pie! I knew the topping would get complements. Just look at the ingredients. But the body of the French toast got just as much praise. It was terrifically moist and custardy, but cooked through enough to remind one person of bread pudding. I absolutely recommend this recipe. I know I'll be making it again many times. (This recipe was submitted in 2007. It was tested and photographed in August 2016)


Baked French Toast Casserole With Praline Topping


How To Make A Baked French Toast Casserole

Slice the bread into twenty 1-inch slices. Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping the slices if necessary.

In a large bowl, beat the eggs and then whisk in the milk, cream, sugar, vanilla, cinnamon, nutmeg and salt. Mix until blended but not too bubbly.

Pour mixture over the bread slices, making sure all slices are covered evenly. Spoon some of the mixture in between the slices. Cover with foil or plastic wrap and refrigerate overnight.

The next morning... preheat oven to 350 degrees F and prepare the Praline Topping.

For the Praline Topping:

Combine all topping ingredients in a medium bowl and blend well. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup. For a fancy touch, top with sliced berries and whipped cream!


Baked French Toast Casserole With Praline Topping


Cooking Notes From Mr Breakfast:

For the bread, I opted for Challah. It cost a little more, but I couldn't have been more happy with the results.

To serve, I made a homemade amaretto whipped cream by beating heavy cream with a bit of powdered sugar and then mixing in some almond extract. I had maple syrup standing by, but everyone though the French toast was already wonderful without it.


Baked French Toast Casserole With Praline Topping



An AMAZING weekend breakfast for the whole family that's ready by the time you're out of the shower!


Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Recipe number 2131. Submitted 8/31/2007.