Baked French Toast

Paula Deen

Yield: 1 serving
Community Recipe from


  • 1 loaf(s) french bread
  • 8 whole(s) large eggs
  • 2 cup(s) half and half
  • 1 cup(s) milk
  • 2 tablespoon(s) granulated sugar
  • 1 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1/2 pound(s) butter
  • 1 cup(s) light brown sugar
  • 1 cup(s) chopped pecans
  • 2 tablespoon(s) light corn syrup
  • 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground nutmeg


  1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or 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.

  2. The next day, preheat oven to 350 degrees F.

  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

  4. Praline Topping:

  5. 1/2 pound (2 sticks) butter
  6. 1 cup packed light brown sugar
  7. 1 cup chopped pecans
  8. 2 tablespoons light corn syrup
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon ground nutmeg
  11. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

January 2012

This recipe is a personal recipe added by reba2011 and has not been tested or endorsed by MyRecipes.

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