French Toast Casserole

French Toast Casserole

This is an excellent way to use leftover bread. My grandmother use to look through the bread box and find bread that she would not use for any other reason except to do this French toast casserole.  Also you can put this together the night before and refrigerated and then pop it in the oven the next morning.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution 2.0 Generic License   by  stevendepolo 



For 6 people ()


  • 1 loaf French bread
  • 2 cup(s) half and half
  • 2 tablespoon(s) granulated sugar
  • 0.25 teaspoon(s) ground cinnamon
  • 1 dash(es) salt
  • 8 large eggs
  • 1 cup(s) milk
  • 1 teaspoon(s) vanilla extract
  • 0.25 teaspoon(s) ground nutmeg
  • maple syrup


  • 0.5 teaspoon(s) ground cinnamon
  • 2 sticks butter
  • 1 cup(s) chopped pecans
  • 1 cup(s) packed light brown sugar
  • 2 tablespoon(s) light corn syrup
  • 0.25 teaspoon(s) ground nutmeg
Cooking time

French Toast Casserole Directions

  1. Slice French bread into 20 slices, 1 inch thick.  Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows overlapping the sides.  
  2. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, & salt.  Beat with a rotary beater or whisk until blended but not too bubbly.  
  3. Pour mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture.  Spoon some of the mixture between the slices.  Cover with foil and refrigerate overnight.
  4. The next day preheat oven to 350.
  5. Mix praline topping.
  6. Spread praline topping evenly over the bread mixture and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup

Nutrition facts