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Make Ahead Baked French Toast with Praline Topping and Raspberry Syrup
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5 from 1 vote

Baked French Toast Casserole with Praline Topping

A delicious, super easy, crowd-pleasing make-ahead, breakfast casserole
Prep Time15 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, casserole, french toast, make-ahead


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

Raspberry 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.

Praline Topping

  • 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.

Raspberry Syrup

  • Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.