• Baked French Toast

    2 votes
    Prep time:
    Cook time:
    Servings: 8
    by Michael Chen
    8 recipes
    Really tasty bread pudding-like french toast casserole. I've made this for Mother's Day brunch as well as Thanksgiving dessert...always really good.


    • French Toast:
    • 1 package of Hawaiian sweet bread (or any loaf of bread, 13-16 ounces)
    • 8 large eggs
    • 1 1/2 cups half-and-half
    • 1 cup milk
    • 1/2 cup juice (mango or orange work well)
    • 2 tbls granulated sugar
    • 1 tsp vanilla extract
    • 1/4 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • butter
    • salt
    • Praline Topping:
    • 1/2 lb (2 sticks) butter
    • 1 cup packed light brown sugar
    • 1 cup chopped pecans
    • 2 tbls light corn syrup (if none, substitute maple syrup)
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg


    1. French Toast Preparation:
    2. Slice rolls into ~2" slices (either, cut and lay on sides or put tops up...tops will brown). If using bread, slice into 1" pieces and lay 2 rows overlapping)
    3. Arrange slices in a well buttered 9x13" baking dish
    4. In a large bowl, mix eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, a dash of salt and whisk/mix until blended (not too bubbly)
    5. Pour mixture over the bread evenly and making sure all edges and mixture gets between the slices.
    6. Cover and refrigerate overnight
    7. Next day: Praline Topping
    8. Take out bread/mix from refrigerator
    9. Preheat oven to 350 degrees F
    10. Separately, combine all ingredients for the Praline topping over low heat in a sauce pan
    11. Spread Praline topping evenly over the bread
    12. Bake for 40 minutes (I usually make a bit more that will take a little longer). Bake until puffed-up & lightly browned.
    13. Its usually sweet enough without adding maple syrup (but for those with a sweet tooth...serve with maple syrup)

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