Baked French Toast Casserole

I have to give Paula Deen all the credit for this one because it’s her recipe.  I made this for my family on Christmas morning and it was the perfect touch with some coffee or maybe some juice! 

The recipe says it feeds 6-8 people but it will feed more depending on how  many big eaters you have.


1 Loaf French bread (13-16 ounces)
8 Large eggs
2 Cups of half-and-half
1 Cup of milk
2 Tablespoons granulated sugar
1 Teaspoon vanilla extract
1/4 Teaspoon ground cinnamon
1/4 Teaspoon of ground nutmeg
Dash of salt
Praline Topping, recipe below.
Maple Syrup


Slice French bread in 20 slices about 1 inch thick. Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices.  In a bowl combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater or whisk untill blended but not bubbly. 

Pour mixture over the bread slices, making sure all are covered evenly with the milk – egg mix.  Spoon some of the mixture in between slices, cover and refridgerate over night.

The next morning spread Praline topping all over the top of the Cassserole 

Bake covered for 40-45 minutes at 350 degrees. 

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 table spoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend.

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