Serves a Crowd

Gooey Pecan French Toast Casserole

May 19, 2010
4 Ratings
Author Notes

I am not a french toast fan. But I will eat my french toast casserole any day! I saw Paula Deen make a french toast casserole. I decided to look up her recipe, then I tweaked, added, and omitted until I had my own version of a french toast casserole. —CherylDLee

  • Serves 8-10
  • Custard for toast
  • 2 12 ounce loaves Hawaiian Sweet Bread, cut into 1" thick slices
  • 8 large eggs
  • 3 cups half and half
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon ground cinnamon
  • Topping
  • 2 sticks butter, softened
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/3 teaspoon ground cinnamon
In This Recipe
  1. Arrange bread slices in two rows in a buttered 9 by 13-inch baking dish.
  2. In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla and cinnamon until blended.
  3. Pour mixture over the bread, pressing the bread down lightly to help absorb the mixture. Spoon the liquid over the bread until well coated.
  4. Cover the dish with foil and refrigerate overnight.
  5. In medium bowl mix butter, brown sugar, pecans, corn syrup, and cinnamon together until well blended. Cover with plastic wrap and leave out overnight, because it needs to be soft enough to spread the next morning.
  6. When ready to bake the next day preheat the oven to 350 degrees F.
  7. Remove the foil from the bread and custard, then evenly spread the pecan topping on the french toast.
  8. Bake for 40 minutes, until puffed up and browned. Let sit for 5 minutes to cool and for the buttery juices to reabsorb.

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