Baked French Toast Casserole

Baked French Toast Casserole


"Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy."
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9 h servings 596 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Generously butter a 9x13-inch baking dish.
  2. Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
  5. Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.


  • Cook's Note:
  • Fat-free half-and-half can be substituted for the regular half-and-half, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 12
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All I can say is....Oh, my GOODNESS!!! this was phenomenal. I don't even like French toast but I can't wait to make this again. ALL 9 people loved this in my house- My only regret is that I...

This was a big hit at my house. I decided to try the recipe as written before I made any changes. The Praline topping was buttery, crunchy and yes a little sweet but I was very satisfied. For su...

I left out the corn syrup and used 1 1/4 cup of pecans because I needed to use them up. I made it for an 80th Birthday Brunch and it was fabulous! YES I would DEFINITELY make this again..and aga...

This is absolutely delicious! This is just a little too much nutmeg, so I'll cut it in half next time (but just a personal preference).

Excellent and quick to make. I didn't have corn syrup and used maple syrup instead. I also omitted the refined sugar. The toasted pecans elevates this dish to a delicious start.

This is a definite favorite I've made it several times on request

What a hit. The best ever, and quite easy to make. I made this recipe 4time so far and everyone enjoyed very much and most of them asked me for the recipe. Will make it again and again. I made t...

I chose to make a lighter version of this breakfast casserole by using 2 % milk for liquid and half the amount of the topping. I used French baguette because I had one and it needed to be used. ...

This recipe was very good! I didn't put the praline topping on because not everyone liked nuts...however I would have loved to try it because it sounds delicious and I love nuts. However, it was...

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