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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 Kehoe Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Socha


1 loaf french bread
8 large eggs
2 cups half and half
1 cup milk
2 tbsp granulated sugar
1 tsp vanilla extract
tsp cinnamon
tsp nutmeg
Dash salt
Praline topping mix - see below
Maple syrup

Praline mix: 2 sticks butter, 1 cup packed light brown sugar, 1 cup chopped pecans (optional), 2 tbsp light corn syrup, tsp cinnamon, tsp nutmeg

Slice french bread into 20 slices, 1 inch each and arrange on a generously buttered 9x13 pan, overlapping the slices to fit

In large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat until blended, but not too bubbly

Pour mixture over slices of bread making sure all are covered. Cover with foil and refrigerate overnight

Next day, heat oven to 350 and while preheating, combine the praline topping and evenly cover the bread. Bake for 40 minutes until puffed and lightly golden, Serve with maple syrup

Personal Notes:
Personal Notes:
I have made this for some of our Christmas mornings while Jack and I await our early Christmas day visitors - our children and grandchildren. After all the Christmas Eve frolicking, traditions and loved family leave for their homes, I've made this bread before tiredly climbing into bed to welcome Christmas morning. Although preparing this amongst the remnants of our Christmas eve fun can be daunting, I am always so happy on Christmas morning that I can place this in the oven and the smells are amazing. I hope you enjoy!




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