A wonderful baked French toast prepared the night before and baked the next morning This makes an excellent holiday breakfast Serve with maple syrup or as is
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 50 mins
Ingredients
Instructions
Grease a 9x13-inch baking dish.
Whisk eggs
half-and-half
1 tablespoon brown sugar
and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter
stirring until smooth. Bring syrup to a boil
reduce heat to low
and simmer for 1 minute
stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
Bake casserole in the preheated oven until set and golden brown
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