A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Ingredients
- eggs: 6 piece
- ½ cups half-and-half: 1 piece
- brown sugar: 1 Tbsp
- vanilla extract: 2 tsp
- loaf French bread, sliced 1-inch thick: 1 piece (12 ounce)
- butter: 1 Tbsp
- firmly packed brown sugar: 0.75 cup
- maple syrup: 0.5 cup
- toasted pecans: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
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Grease a 9x13-inch baking dish.
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Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
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Preheat oven to 350 degrees F (175 degrees C).
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Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
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Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
