Baked French Toast with Praline Topping


  • 1 to 1.5 loaf french bread (about 12 oz per loaf)
  • 8 eggs
  • 1 pint Half & Half (2 cups)
  • 1 cup milk – did not use this first time, but may try adding next time I make this.
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • dash of salt
  • about 4 oz reduced-fat Cream Cheese

Praline Topping:

  • 1 stick butter, room temperature
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 2 Tbsp light corn syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Directions (Night Before):

    1. Grease a 9×13 baking dish.
    2. Cut French bread into cubes (about 1-2″).
    3. Cube cream cheese into small (1/2″) pieces.
    4. Arrange bread and cream cheese in baking dish.

In a large bowl, mix together eggs, milk, half and half, maple syrup, vanilla, cinnamon, nutmeg, and salt.  Beat until well blended, but not too bubbly.  Pour over the bread & cream cheese evenly, using a spoon to gently mix and make sure the egg mixture gets between all the bread pieces.  Cover with foil and refrigerate over night.

Directions (Morning):

  1. Preheat oven to 350 degrees F.  Bring casserole out of refrigerator and allow to warm to room temperature while oven is heating and you are making praline topping.
  2. Make praline topping by mixing together all praline ingredients in small bowl – should be crumbly.
  3. Spread praline topping evenly over the pieces of bread.
  4. Bake for about 40 minutes (uncovered), until puffed and lightly golden.  Serve with maple syrup.

French Toast Casserole


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