French Toast Casserole

A decadent breakfast bake straight from the patisserie.



1 loaf French bread (13 to 16 oz.)
8 large eggs
2 cups half-and-half
1 cup milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
Maple syrup

Praline topping: 
1/2lb (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


Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9" x 13" flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. 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.

To make the praline topping, combine all ingredients in a medium bowl and blend well.

The next day, preheat oven to 350 degrees F. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup on Chinet® Cut Crystal® plates.

How to Serve it Up

Appetizer and Dessert Plate
Dessert Plate