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
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Ingredients
- Custard for toast
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2
12 ounce loaves Hawaiian Sweet Bread, cut into 1" thick slices
-
8
large eggs
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3 cups
half and half
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3 tablespoons
granulated sugar
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1 teaspoon
pure vanilla extract
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1/3 teaspoon
ground cinnamon
- Topping
-
2
sticks butter, softened
-
1 cup
packed light brown sugar
-
1 cup
chopped pecans
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2 tablespoons
light corn syrup
-
1/3 teaspoon
ground cinnamon
Directions
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Arrange bread slices in two rows in a buttered 9 by 13-inch baking dish.
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In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla and cinnamon until blended.
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Pour mixture over the bread, pressing the bread down lightly to help absorb the mixture. Spoon the liquid over the bread until well coated.
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Cover the dish with foil and refrigerate overnight.
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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.
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When ready to bake the next day preheat the oven to 350 degrees F.
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Remove the foil from the bread and custard, then evenly spread the pecan topping on the french toast.
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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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