french toast casserole

A tradition at our family’s holiday gatherings.

Chill time, overnight


1 loaf (8 ounces) french bread cut into 1 inch thick slices

1 1/2 cups each milk and half and half

6 large eggs

1 teaspoon vanilla

1/8 teaspoon each nutmeg and cinnamon


1 cup light brown sugar

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons dark corn syrup

1 cup coarsely chopped pecans

  • Generously butter 13 X 9 inch baking dish.
  • Fill dish with bread slices so dish is completely covered with bread and filled to the top
  • Mix milk, 1/2 & 1/2, eggs, vanilla, nutmeg and cinnamon in a bowl
  • Pour over bread
  • Refrigerate covered overnight
  • Heat oven to 350 degrees
  • Remove casserole from fridge and uncover
  • Mix topping ingredients
  • Dollop over top of casserole
  • Bake uncovered until golden brown, about 40 minutes.
  • Cool 5 minutes before serving

Note: I find this should be cooked a little longer, keep checking.