Overnight French Toast Casserole with Praline Pecan Butter always has them coming back for more!
1 loaf of soft French or Challah Bread 13-16 oz (not a baguette)
8 large eggs
2 cups half and half
1 c milk
2 T sugar
1 t vanilla
1/4 to 1/2 t cinnamon
Dash of salt
2 sticks butter
1 c packed brown sugar
1 c chopped, toasted pecans
2 T light corn or maple syrup
1/2 t cinnamon
Slice bread into slices about 1″ thick. Place in a buttered 13 by 9″ baking dish in two rows and overlapping the slices.
In a large bowl combine the eggs, half and half, milk sugar, vanilla, cinnamon and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over bread slices, making sure all are covered evenly. Cover the bread with plastic wrap and press your hand over the wrap to make sure all slices are submerged. Refrigerate overnight.
To make the praline pecan butter combine all ingredients for topping in a bowl and blend well. Refrigerate overnight.
The next day preheat oven to 350. Remove French toast from casserole and bring to room temperature. Bake in oven for 40 to 90 minutes. This really depends on how cold the casserole got overnight. Spread praline pecan butter on the top of the casserole. (Make sure it is softened.)
When baked and puffy and golden, remove from oven. Garnish with more pecans and you may even want some maple syrup, but that is up to you!
Baking time will depend on how cold your casserole is to start with.
Don’t forget overnight chilling time. This gives the bread time to soak up all the eggs and cream.
Keywords: Overnight Casserole, French Toast, Praline Pecan Butter, Breakfast, Brunch