Oven French Toast Casserole – Melissa – July 2015

Oven French Toast Casserole


  • 1/3 c. margarine
  • 1/3 c. syrup
  • 1/2 c. chopped pecans (optional)
  • 4 beaten eggs
  • 1 3/4 c. milk
  • loaf of french bread


Melt margarine and stir in maple syrup.  Pour into 9×13 pan. Sprinkle with 1/4 c. pecans.  Arrange 8-10 pieces of French bread (cut about 1 inch thick) on top in a single layer.  In bowl, mix beaten eggs & milk.  Pour over bread.  Sprinkle remaining 1/4 c. pecans over top bread slices.  Freeze.

To thaw and cook: Refrigerate 2-24 hours.  Once thawed, remove cover & bake at 350 degrees for 35 minutes.


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