Baked French Toast Casserole recipe

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Ingredients

6 large eggs
2 cups half-and-half
1 cup low-fat milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 pinch salt
1 loaf French bread, cut into 1-inch slices
1 cup chopped pecans
1 cup light brown sugar
1 cup unsalted butter, melted
2 teaspoons light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, or to taste

Nutrition Info

596.2 calories
carbohydrate: 58 g
cholesterol: 180.3 mg
fat: 36.3 g
fiber: 2.5 g
protein: 12.6 g
saturatedFat: 17.4 g
servingSize: -
sodium: 392.2 mg
sugar: 29.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Generously butter a 9x13-inch baking dish.

  2. Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.

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

  4. Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl, spread evenly over bread in the baking dish.

  5. Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

Recipe Yield

10 servings

Recipe Note

Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.

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