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Baked French Toast Casserole with Maple Syrup Recipe

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This recipe for Baked French Toast Casserole with Maple Syrup, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, March 16, 2007


1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half and half
1 c milk
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash salt

Praline Topping
2 sticks butter
1 c packed brown sugar
1 c chopped pecans
2 tbsp corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Slice French bread into 20 slices, 1 in. Each. Arrange slices in a generously buttered 9 by 13 in flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
Next day, preheat oven to 350

Combine all Praline Topping ingredients in a medium bowl and blend well.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes




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