Description
This is by far, the best French Toast casserole I have ever had. Make sure you have an oversized baking dish, I overflowed my Pyrex 9×13!
Ingredients
- 1 loaf Peppridge Farm Wheat Bread
- 8 ounces, weight Cream Cheese, Chilled And Firm
- 8 whole Eggs
- 1-½ cup Milk
- 1-½ cup Half-and-half
- ⅓ cups Plus 2 Tablespoons Real Maple Syrup, Divided
- 1 Tablespoon Vanilla
- 1 teaspoon Cinnamon
- 1 stick Butter
- 1 cup Brown Sugar
- 1 cup Pecans, Chopped
Preparation
Make this one day in advance.
Prepare a large rectangular baking dish (I overflowed my 9×13 pyrex) with cooking spray. Trim crusts from bread, cut into cubes and place one layer in the bottom of the dish. Cut cream cheese into small pieces and scatter over the bread layer. Cover with remaining bread.
In a bowl, beat together the eggs, milk, half-and-half, 1/3 cup syrup, vanilla and cinnamon. Pour mixture over the bread cubes and press down on edges to cover all cubes. Refrigerate covered overnight.
Bake for 35 minutes at 350F. While the casserole is baking, make the topping. Melt butter, mix together the brown sugar, remaining 2 tablespoons maple syrup and pecans. Pour over the top of the casserole and return to the oven for 15 more minutes.
Serve drizzled with more maple syrup if you wish.
Serves 12. Yum!
