Mother's Day Brunch: French Toast Casserole
By: Leah Rodrigues
Published: May 8, 2013

This French toast casserole is the perfect brunch dish for Mother's Day.  It can be made ahead of time with no fuss.  Throw it into the oven just before serving so that it is piping hot when Mom sits down to eat.
French Toast Casserole
Ingredients:



1 Loaf French bread
4 Eggs
1 cup Half & Half
1/2 cup Milk
2 tablespoons Sugar
1 teaspoon Vanilla extract
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/2 lb. Butter, melted (2 sticks)
1 cup Light brown sugar, packed
1 cup Chopped pecans
				 
Directions:
 








Slice French bread into 1-inch slices. Arrange slices in a generously buttered 9 x 13-inch flat baking dish in 2 rows, overlapping the slices.


   
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg 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.


   
Preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound butter, melted 1 cup packed light brown sugar 1 cup chopped pecans 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Slice French bread into 1-inch slices. Arrange slices in a generously buttered 9 x 13-inch flat baking dish in 2 rows, overlapping the slices.


     
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg 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.


     
Preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound butter, melted 1 cup packed light brown sugar 1 cup chopped pecans 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg