Baked French Toast Casserole


Large loaf of French bread
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 tsp. vanilla
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. salt

2 sticks butter
1 cup packed, light brown sugar
1 cup chopped nuts
2 tablespoons light corn syrup
½ tsp. Cinnamon
½ tsp. nutmeg


Slice bread into 16-20 1” slices. Place bread slices in a greased, 9x13” casserole dish in two rows (sort of standing up and leaning over). Blend remaining ingredients in a blender container or beat in a large bowl until well blended. Pour the mixture over the bread slices. Spoon the mixture in between each slice as well. Cover and refrigerate overnight.

The next day, preheat oven to 350˚. Cut together topping ingredients (using two knives, criss-cross fashion or a food processor). Spread topping evenly over the bread and egg mixture. Bake for 40-45 minutes until puffed and golden brown. Serve with syrup, confectioners’ sugar or whipped cream.

Serves 8 – 10