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Baked french toast casserole

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyMedium
1 loaf French bread (370 - 450 g)
250g butter, plus more for pan
8 large eggs
500ml cream
250ml milk
1/2 tsp ground cinnamon
1 tbsp vanilla essence
1/2 tsp ground nutmeg
2 tbsp granulated sugar
Dash salt

For the praline topping

100g chopped pecans
200g packed light brown sugar
1) Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 18 by 24-cm flat baking dish in 2 rows, overlapping the slices.

2) In a large bowl, combine the eggs, cream, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. 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.

3) The next day, preheat oven to 180C/Gas Mark 4. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with raspberry syrup.

For the praline topping:

1) Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

For the raspberry sauce:

1) Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

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