"This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn’t need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability."


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  • 1 loaf French bread, cut into 1-inch slices
  • 8 eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Praline Topping:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup chopped toasted pecans
  • 2 teaspoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Directions

  • Prep
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    1. Grease a 9×13-inch baking pan and arrange bread slices in a row.
    2. Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
    3. Preheat the oven to 350 degrees F (175 degrees C).
    4. Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
    5. Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

    Nutrition Facts

    Per Serving: 502 calories;31 g fat;46.9 g carbohydrates;11.5 g protein;181 mg cholesterol;481 mg sodium.Full nutrition
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