Name: French Toast
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 loaf stale thick sliced bread (13 to 16 ounces.); Butter (for pan); 8 large eggs; 2 cups half-and-half; 1 cup milk; 4 tablespoons sugar; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Dash salt; 16 oz Philly Cream Cheese (softened); Praline Topping (optional)

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This french toast casserole is a great way to use up stale bread, and a delicious start to a school day or weekend morning! Added plus, mom doesn’t have to get up hours before everyone else to get a hearty breakfast on the table! I buy day old texas toast for this and freeze what I don’t use in the casserole and use for croutons or crumbs. Any stale bread will work, but thick cut breads or Challah work best!

This recipe has a few options but try them all ! What a great way to start the day!

You can double up this recipe and have a lovely holiday brunch item too! The Praline topping is ever so rich and completely optional, but try it! You won’t be disappointed!

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4.34 from 3 votes

French Toast

Overnight Success with this one!

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Breakfast

Cuisine: Southern

Servings: 8 to 10

Author: Debbie

Ingredients

1 loaf stale thick sliced bread 13 to 16 ounces.
Butter for pan
8 large eggs
2 cups half-and-half
1 cup milk
4 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
16 oz Philly Cream Cheese softened
Praline Topping optional

Instructions

Spread a good layer Cream Cheese on one side of each slice of bread.
Mix together 2 tablespoons sugar and 1/2 tsp Cinnamon, sprinkle over cream cheese.
Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, 2 table spoons sugar, vanilla, 1/2 tsp 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.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
Serve with Maple or Pecan Syrup.