Baked French Toast Casserole with Maple Syrup

Judy Wisniewski


I am not sure where I got this recipe I know it came from someone. I made this for my Mother's Day brunch what a hit it was with the family!!

★★★★★ 2 votes


loaf french bread (13 to 16 ounces)
large eggs
2 c
1 c
2 Tbsp
granulated sugar
1 tsp
vanilla extract
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
dash of salt
maple syrup


1/2 lb
(2 sticks) butter
1 c
light brown sugar
1 c
chopped pecans
2 Tbsp
light corn syrup
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg


1The night before begin the preparation, it is best to sit overnight.
2Slice French bread into 1 inch slices, @20 slices, arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows overlapping the slices.
3In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly.
4Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture, spoon some of the mixture in between the slices.
5Cover with foil and refrigerate overnight.
6The next morning preheat oven 350 degrees
7Make the Praline Topping by combining all the Praline ingredients together in a bowl, mix well.
8Spread Praline Topping evenly over the bread
9Bake for 40 minutes, until puffed and lightly golden. I placed mine on a cookie sheet, to prevent the overflow spilling in my oven

About this Recipe

Course/Dish: Breakfast Casseroles
Other Tag: For Kids
Hashtag: #Brunch