Prep this french toast casserole the night before then pop it in the oven just before your guests arrive or your family wakes up. The house will smell delicious and you will have the most amazing french toast to serve that took no time to make. Add some chocolate chips or your favorite fruit and it can even work for dessert. Best way to use up leftover challah, no more slaving over a hot stove for you. Recipe adapted from Paula Deen.
Baked Pecan French Toast Casserole
Servings
8 Servings
Ingredients
- 1 challah bread sliced
- 8 large eggs
- 2 cups half and half
- 1 cup milk I use Skim
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash salt
- 1/2 pound 2 sticks butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 1 tablespoon light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Spray a 9×13 inch baking dish with cooking spray to coat well. Arrange sliced challah in the baking dish, allowing them to overlap. 2. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a 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. 3. The next day, preheat oven to 350 degrees F. 4. Prepare praline topping by combining all ingredients in a medium bowl and mixing well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
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