Baked French Toast Casserole

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Baked French Toast Casserole Baked French Toast Casserole

This yummy casserole is great for saying “Good morning” to company at breakfast.

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 8 hours 45 minutes
Difficulty: Moderate

Ingredients Add to grocery list

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8   large eggs
2 cup half-and-half
Butter, for pan
1   loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)





Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt 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. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

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Reader Comments:


Just put this together for tomorrow morning using left over eggnog in place of milk and half & half. Smells amazing already.

By Tara on December 29, 2013


This has become a tradition for my familys christmas brunch. SO DELICIOUS ! Thank you Paula Mel Mason Petersburg, VA

By Mel MASON on December 24, 2013


This has become a Christmas brunch tradition. Thank you Paula !! Melanie Mason petersburg, VA

By Mel MASON on December 24, 2013


We here in Albany love you Paula, miss you so much on T.V. Dec.21, my grandchildren and great grandchildren are coming over for breakfast. They wanted French toast casserole. One grandchild is coming home from a second tour of duty in the middle east. There ages are 28 to age 1 year, so looking forward to the get together. Happy Holidays to you and your family, Yours truly , Peggy

By Peggy Schaeffer on December 01, 2013


Paula, please continue to do what you do best, thank you so very much for your courage in the face of adversity. Congratulations on continuing

By dewanda on August 30, 2013


Mine all stuck together, what was I doing wrong?

By SY on April 09, 2013


I love this recipe I make it every chance I get for my family. It also freezes well by wrapping it in single sheets of wax paper and put into freezer bag. Then when your ready for a piece of french toast pop it in microwave on defrost .05 lbs for 2 pieces and its perfect. Just like you took it out of the oven.

By lisa vandervort on March 01, 2013


Made this for the first time this weekend for a girls get together. Amazing!!! Simple to do, tranports very well. Big hit with eveyone. Had to make another copy of recipe. Someone took mine:)))) Lynn January 2013

By Anonymous on January 20, 2013



By liz on December 29, 2012


Baked french toast casserole has become part of our Christmas Brunch tradition. We tried if the first time several years ago and now we cannot have our brunch without it. My nephew came home from college and asked about the French Toast. Love it!

By Rodlynne on December 23, 2012


Love this recipe made it for my hubby for the first time a few months ago (while we were dating) He has requested it several times since. His son went to the reserves and is coming in town this morning. He sent a text at 11pm last night requesting FRENCH TOAST to the store we went. Hubby told me while I was preparing it last night that this very recipe is what sealed the deal for us sooooo.... thanks Auntie Paula for a great recipe and apparently my new husband!

By Diedre on December 19, 2012


I made this recently and it was absloutely delicious. However, the bottom portion of the bread was soggy. What did I do wrong? Thanks.

By Dave on November 19, 2012


This was delicious. I didn't have French Bread but I did have 2 loaves of Pepperidge Farm Pumpkin Spice Swirl Bread. I used 20 slices of that instead. I used Fat Free Half And Half, Light Butter, and Splenda for the sugar. I did use the 1 cup light brown sugar. For the spices I used 2 tsp of pumpkin spice. I had pecans and used a cup. I used Canola oil instead of the light corn syrup. I soaked it over night like it said. I didn't have the raspberry preserves. I just sprinkled some powdered sugar on mine. Comments were: that was insane! To die for!.......

By Pamela Smith on November 12, 2012


Can this be frozen?

By Anonymous on November 11, 2012


Instead of light Karo syrup in the topping, I used a lite maple flavored syrup to give it a richer flavor. Making it for my church breakfast and hope it turns out really good. I love bread pudding so am planning to add some raisins too.

By Dianna Hall on September 01, 2012


This is one of the best things I have ever made for a crowd at breakfast. The raspberry syrup is a must, but to find the raspberry liqueur, you may have to ask Customer Service at Dierburgs or Schnucks. They often keep it behind the counter. You might have to bake it a little longer, though, (10 minutes)or it is a little soggy.

By Darla Knopf on July 02, 2012


BEST EVER!!!! Simple to put together and absolutely divine! Everyone that likes french toast will love this!

By E R G on June 25, 2012


I used this recipe for a Catholic mothers/daughters brunch and it was so well received, that they wanted me back for their next event! Thank you Paula!

By Cindy Ellison on May 27, 2012


Can you suggest another topping and syrup? I would appreciate it if possible.

By ashley on May 04, 2012


For the praline topping, are you supposed to melt the butter first?

By Nathalie on April 14, 2012

I like your food sead me some of your recipes

By Crystal Clevenger hatton on April 20, 2010

This is a great feature for those of us who like to cook healthy, great addition to the website!

By Sharon on January 10, 2010

Sounds good for brunch, thanks.

By Lynn on January 06, 2010

If making for adults, I add two T of brandy.  Wow, say my guests.

By marzi on January 06, 2010

Can’t wait to try this receipe. Sounds so delicious. I see more cooking in my kitchen with these new Bobby Lightens It Up receipes. What a great way to start a new year! THANKS!

By Lynn on January 05, 2010

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