Baked French Toast Casserole

Thanks to Megan for the inspiration. I made plenty of changes to Paula Dean’s original recipe and it still tasted almost over the top! I think this would make a really great breakfast or brunch shared with friends. The best part is making it the night before so it’s ready to go in the morning.

Here’s what I did:

Baked French Toast Casserole

• 1 loaf French Bread
• 8 large Eggs
• 2 cups Soy Creamer (or Half-and-Half for dairy users)
• 1 cup Milk (I used almond)
• 2 tbsp Demerara Sugar
• 1 1/2 tsp Vanilla Extract
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• dash Salt

1. Slice bread into 1 inch slices and place in 9 x 13 inch casserole pan two layers thick.
2. In a bowl, whisk together the rest of the ingredients until combined but not too bubbly.
3. Pour over and coat bread.
4. Cover casserole dish and refrigerate overnight.
5. In the morning, preheat oven 350’F.
6. Make praline topping and distribute over the top of the casserole.

• 1/2 cup Butter, softened
• 1/2 cup Demerara Sugar
• 3/4 cup Pecans, chopped
• 1 tbsp Honey
• 1/4 tsp Cinnamon
• 1/4 ttsp Nutmeg

1. Bake for 40 minutes and serve! If this isn’t rich and sweet enough for you, serve with maple syrup.