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Baked Pecan French Toast Casserole Recipe

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This recipe for Baked Pecan French Toast Casserole, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tami Boeck

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf french bread
Butter, for pan
8 large eggs
2 c. half-and-half
1 c. milk
2 T. sugar
1 T. vanilla extract
tsp. ground cinnamon
tsp. ground nutmeg
Dash salt

Praline Topping:
lb. (2 sticks) butter
1 c. packed light brown sugar
1 c. chopped pecans
2 T. light corn syrup
tsp. ground cinnamon
tsp. ground nutmeg

Directions:
Directions:
Combine all ingredients for praline topping and blend well. Set aside.
Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9x13 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.
The next day, preheat oven to 350. Spread praline topping evenly over the bread and bake for 45 min., until puffed and lightly golden.

 

 

 

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