If you love French Toast…you will love this French Toast Casserole. In fact you may never make it the old way again. This recipe is so easy because you can make it the night before! It’s perfect for Easter, for Company or for just a regular Sunday with Family.
First you cut a french bread loaf into slices and stack the slices so that they are semi-standing
Next you make the egg mixture and pour it on top. Then you make the Pecan Topping.
Cover both and refrigerate overnight. In the morning spread the pecan topping on top and bake for 40 minutes. What you get is this ooey-gooey-goodness.
Here’s what you’ll need.
1 Large French Bread Loaf, Cut into 1 Inch Thick Slices
2 Cups of Milk
1 Cup of Half-n-Half
2 Tablespoons Sugar
1 and 1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Cinnamon
Dash of Salt
2 Sticks of Butter, Softened
1 Cup of Brown Sugar
1 Cup of Pecans
2 Tablespoons of Light Corn Syrup
1 Teaspoon Ground Cinnamon
1) Grease a 13×9 Pan with butter. Cut your slices of bread and place in pan, standing slices up.
2) In a bowl, whisk together: eggs, milk, half and half, vanilla, cinnamon and salt. Pour egg mixture over bread. Make sure you lift up the pieces of bread so that the mixture soaks the bread. Cover the casserole dish and let french toast soak overnight.
3) In a separate bowl, mix together: butter, brown sugar, pecans, corn syrup and cinnamon together. Cover and refrigerate.
4) The next morning, pre heat the oven to 350 degrees. Microwave the pecan mixture for 30 seconds just to soften a bit. Spread mixture over french toast casserole. I find using your fingers works best. Bake the casserole for 40 minutes. Serve with maple syrup. Yum!!!!
This recipe is adapted from Paula Deen and adjusted to my taste a bit.