Make this breakfast casserole

Published 12:01 am Wednesday, February 12, 2014

The best part about the weekends, especially when my children are home, is breakfast together.

There is always time to linger over a cup of coffee and have some conversation without rushing around.

Nothing makes that easier to do than this french toast casserole.

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You get the benefit of preparing it the night before so you don’t have to stand at the stove preparing individual servings, and your family gets a breakfast time favorite.


French toast casserole

1 loaf French bread


8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon



1 stick of butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon


If you are using the French bread, slice it into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9- by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl whisk together the eggs, half-and-half, milk, sugar, vanilla and cinnamon until blended.

Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next morning when you are ready to bake, preheat your oven to 350 degrees.

Uncover your casserole and spoon the egg and milk mixture over the bread again.

Combine all the topping ingredients in bowl and mix well. Then spread topping evenly over the bread and bake for 45-60 minutes until puffed and lightly golden.

Let the casserole rest for 10 to 15 minutes before serving.

As a variation, you can take a can of apple or cherry pie filling and dollop small spoonfuls among the slices of French bread before you pour the egg and milk mixture on it.


Christina Hall writes a food column for The Democrat. She can be reached at