Baked French Toast Casserole with Maple Praline


French Toast:

13-16oz French bread or Challah bread

8 large eggs

2 cups half and half cream

1 cup milk

2 tbsp granulated white sugar

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash of salt

Dickey Farms Maple Praline Syrup (or Sugar Free), topping

Praline Topping:

1 cup salted butter, melted

1 cup light brown sugar, packed

1 cup Dickey Farms pecans, chopped

2 tbsp light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg



Prep the night before:

Slice the French bread into 20 1-inch slices. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt; whisk until blended.

Pour the mixture over the bread slices, making sure that all are covered evenly with the milk-egg mixture.

Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

Prepare the morning of:

Preheat the oven to 350°F.

Combine the praline ingredients in a medium bowl and blend well.

Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple Praline Syrup.


*Recipe from Recipe Girl


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