Description
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Ingredients
- 6 eggs
- 1 ½ cups half-and-half
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 (12 ounce) loaf French bread, sliced 1-inch thick
- 1 tablespoon butter
- ¾ cup firmly packed brown sugar
- ½ cup maple syrup
- ¾ cup chopped toasted pecans
Instructions
- Grease a 9×13-inch baking dish.
- Whisk eggs
- half-and-half
- 1 tablespoon brown sugar
- and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter
- stirring until smooth. Bring syrup to a boil
- reduce heat to low
- and simmer for 1 minute
- stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 8 hrs 50 mins
Servings: 8