I’ve been making French Toast Casserole for yearrrrrs. Long before I even had kids. It’s great for when you have company visiting, or a holiday brunch. It’s a cross between French Toast and a bread pudding. But the caramel pecan topping takes it over the top!
To make the casserole, cut a loaf of French bread up into cubes and place in a casserole dish. Whisk the eggs, milks, sugar, vanilla and spices together and pour over the bread. Heat up the topping to a boil and then pour over the top and bake.
I like to let the bread/egg mixture sit for a bit before cooking to allow the bread to soak up the liquid. Allowing it to sit while you make the topping is perfect. Or, you can cover it and refrigerate overnight. Then make the topping in the morning and bake it when you’re ready.
French Toast CasseroleCourse: breakfast, brunchDifficulty: Easy
1 Loaf French Bread, sliced and cubed
6 Large Eggs
Half and Half 1 1/2 cups
Whole Milk 1/2 cup
Sugar 2 Tbsp
Cinnamon 1/2 tsp
Pinch of Nutmeg
Vanilla 1 tsp
Unsalted Butter 170g
Light Brown Sugar 1 cup
Light Corn Syrup 2 Tbsp
Cinnamon 1 tsp
Salt 1/4 tsp
Pecan halves, chopped 1 cup
- Preheat oven to 350°F.
- Place the cubed bread into a 9×13 casserole dish.
- In a bowl whisk together the half and half, milk, eggs, sugar, vanilla, cinnamon and nutmeg. Pour over the bread. Make sure all of the bread is covered so it will soak up the egg mixture.
- In a small saucepan, bring the butter, brown sugar, corn syrup, salt and cinnamon to a boil.
- Add the pecans and stir to combine. Then pour over the casserole.
- Bake for 40 minutes.