Baked French Toast Casserole

Baked French Toast Casserole

daniellavictoria

"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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Ingredients

9 h servings 596 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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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Directions

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 9
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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...

What a hit. The best ever, and quite easy to make. Will make it again and again.

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...

Let me start out by saying that this breakfast is really outstanding. When I first tried it I thought it was really good, although my husband kept talking about how his own traditional recipe f...

Great brunch recipe. I used white Texas toast instead and Splenda in place of sugar. Everyone loved it!

Very easy to make. Great recipe for a brunch. It was a little too heavy for my liking and a bit sweet.

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