Baked French Toast Casserole with Caramel-Pecan Topping
- prep time:
- 15 min
- total time:
- 50 min plus 8 hours chilling time and 1 hour baking time
Kate Van Gorden
ingredients
Casserole- 1 loaf French bread, sliced 1/2 inch thick
- 8 large eggs
- 2 cups milk
- 2 cups half and half
- 1 Tbsp sugar
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 sticks unsalted butter, softened
- 1 1/3 cups firmly packed light brown sugar
- 3 Tbsp corn syrup
- 1 1/2 cups chopped pecans
directions
Casserole
- 1
Preheat the oven to 325°F.
- 2
Arrange the bread in a single layer on two baking sheets and bake until lightly golden and dry, about 25 minutes, rotating the baking sheets halfway through the baking time. Allow the bread to cool.
- 3
Grease the bottom and sides of a 9“x13” baking dish with butter. Layer the baked bread tightly in the prepared dish. Whisk together the eggs, milk, half and half, sugar, vanilla, cinnamon, and nutmeg. Pour evenly over the bread and press lightly on the bread to submerge. Cover with plastic wrap and refrigerate overnight.
Topping
Mix the butter, brown sugar, and corn syrup together until smooth. Stir in chopped pecans.
To prepare:
- 1
Preheat oven to 350°F.
- 2
Remove the casserole from the refrigerator and unwrap. Spoon topping over the casserole, spreading in an even layer. Place the dish on a baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.
Source: Kate Van Gorden
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