Baked Overnight French Toast Casserole with Praline Topping

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 502 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

Step 3

Grease a 9x13-inch baking pan; add bread slices in a row.

Step 4

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.

Step 5

Combine butter, brown sugar, pecans, corn syrup, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a bowl; spread over soaked bread slices.