Very Vanilla French Toast Bake with Butter Pecan Topping
Very vanilla French toast bake with butter pecan topping is made the day before the and baked off in the morning.
Servings: 6 servings
Ingredients
- 1 loaf French bread 13 to 16 ounces
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 2 teaspoons Nielsen-Massey Pure Vanilla Bean Paste
Butter Pecan Topping
- 1 1/2 sticks butter softened
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons Nielsen-Massey Pure Vanilla Bean Paste
- Maple syrup if desired for serving
- Powdered sugar for dusting.
Instructions
- Slice French bread into 1-inch each. Arrange slices in a buttered 9 by 12-inch baking dish in 2 rows, fitting the slices as best as you can.
- In a large bowl, combine the eggs, half-and-half, milk, sugar and Nielsen-Massey vanilla bean paste and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are soaked evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F. Remove casserole from the refrigerator and allow to warm up a bit before putting into the oven.
Prepare Butter Pecan Topping:
- Combine all ingredients in a medium bowl and blend well.
- Spread Butter Pecan Topping evenly over the bread and bake for 40 - 50 minutes, until puffed and golden.
- Dust with powdered sugar. Serve with maple syrup, if desired.
Notes
Inactive time is overnight or about 6 to 8 hours.
