Baked Overnight French Toast Casserole with Praline Topping
Description
This baked overnight French toast casserole with praline topping is a do-ahead baked brunch recipe that doesn't need syrup since it has its own topping.
Ingredients
•
1 loaf French bread, cut into 1-inch slices
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8 eggs
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2 cups half-and-half
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1 cup milk
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2 tablespoons white sugar
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 cup butter, softened
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1 cup packed brown sugar
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1 cup chopped toasted pecans
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2 teaspoons light corn syrup
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
Directions
1
Grease a 9x13-inch baking pan; add bread slices in a row.
2
Beat eggs, half-and-half, milk, white sugar, vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt in a large bowl using an electric mixer until combined; pour over bread slices, making sure slices are evenly covered. Cover baking pan with aluminum foil; refrigerate, 8 hours to overnight.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Combine butter, brown sugar, pecans, corn syrup, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a bowl; spread over soaked bread slices.
5
Bake in the preheated oven until puffed and lightly golden, about 40 minutes.