Baked French Toast

1 Loaf French Bread

8 Large Eggs

2 Cups Half and Half

1 Cup Milk

2 Tbsp. Sugar

1 Tbsp. Vanilla Extract

1/2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Nutmeg

Dash Salt

2 Sticks Butter

1/4 Cup Packed Brown Sugar

1/4 Cup Sugar

1/8 Cup Maple Syrup

1/2 Tsp. Cinnamon

1/2 Tsp. Nutmeg


Slice bread into 1" thick slices, then half those.

Arrange slices in a buttered 9" x 13" baking dish.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended.

Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

Cover with foil and refrigerate overnight.

Combine butter, sugars, syrup, cinnamon and nutmeg in a medium bowl and blend well.

Before baking, spread topping over the bread.

Bake, uncovered, at 350° for 45 minutes.


Adapted from Paula Deen's Baked French Toast Casserole