French Toast Breakfast Bake

20 Dec

Last year, I wanted to make something a little different for Christmas Brunch, so I relied on my friends at the Food Network to help me out.  I found a recipe for French Toast Casserole and happened to have most of the ingredients so I quickly went to work… I promise you that this took me a very short time to make. You need to make the first part the night before so it can “set up” this portion took me 10 minutes.   The next day you make a quick topping (5 minutes), spread it on the bread, and bake it.  I made a few changes to the original recipe and it turned out fantastic….  Here are the details:


1 loaf of french bread (I used italian loaf, but sour dough would work too)

Butter or PAM for pan

8 eggs

2 cups half and half (I used heavy cream because that is what I had)

1 cup milk

2 Tablespoons sugar

1 Tablespoon vanilla

1/2 teaspoon cinnamon

1/2 teaspooon nutmeg

dash of salt

Praline Topping (recipe below)

Directions, DAY 1:

Slice  bread into 1 inch thick slices.  Arrange slices in a generously buttered or sprayed 9×13 inch pan, overlapping the slices.  In a large bowl, combine the eggs, half and half/cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.  Beat until blended but not too bubbly.  Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Cover with foil and REFRIGERATE OVERNIGHT…


Preheat the oven to 350, Make the Praline Topping

Combine the following ingredients in a bowl and blend well:

2 sticks of butter

1 cup packed light brown sugar

1 cup chopped nuts (I used pecans)

2 Tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


Bake the casserole for 45 minutes until puffy and light golden brown.  I served mine with maple syrup, carmel sauce and also made a quick strawberry syrup by combining a cup of strawberry jam with a 1/4 cup of apple juice over low heat just until it was warm.  I would also serve it with whipped cream, powdered sugar and fresh berries if you have them around.    YUMMY…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: