Baked French Toast Casserole with Praline Topping
A delicious, super easy, crowd-pleasing make-ahead, breakfast casserole
French Toast with Praline Topping
- 1 tsp divided ground nutmeg
- 1 tsp divided cinnamon
- 1 tbsp vanilla extract
- 2 tbsp sugar
- 1 cup milk
- 8 large eggs
- 2 cups half and half
- 1 loaf (13-16 oz) French bread
- 1/2 lb butter, plus more to grease pan
- 1 cup brown sugar, packed
- 1 cup pecans, chopped
- 2 tbsp light corn syrup
- 1 cup raspberries
- 3 tbsp water
- 1 tbsp raspberry liqueur
Generously butter the bottom of a 9x13 casserole dish.
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in the buttered 9X13 casserole dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon 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 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
Combine butter, brown sugar, pecans, light corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Spread over bread as directed above.