Baked French Toast Casserole from Paula Deen

I love breakfast dishes, especially those that make it a bit quicker on a weekend morning. This baked french toast is a bit sinful but oh so delicious and is partially prepared the night before. Not only is it easy, it is from Paula Deen and receives rave reviews from the Food Network website and now I know why!

This dish was perfect for this week since we had out of town guests. It fed four adults and three children with a bit to spare, although I did serve it with some scrambled eggs and fruit platter. Trust me, the recipe is a winner and is perfect for your next brunch!

French Toast Ingredients

1 loaf French bread (13 to 16 ounces)
6 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping Ingredients

1- 1/2 sticks butter (room temperature or softened)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Maple Syrup


Generously butter a 9 x 13 inch baking dish. Slice French bread into 20 slices 1 inch slices. Arrange slices in 2 rows, overlapping the slices in baking dish. (Cutting the bread on the bias would make them interlock a bit better…)

In a large bowl lightly whisk the eggs, then add  half-and-half, milk, sugar, vanilla, 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 to make sure that each piece is evenly coated.

Cover with foil and refrigerate overnight.

In the morning preheat the oven to 350 degrees.  Combine all Praline Topping ingredients in medium bowl and blend well.

Spread evenly on top of french toast.

Bake for 50 minutes to get it puffed up and golden brown. Serve with maple syrup.

This recipe is courtesy of the Food Network and Paula Deen. The number of eggs and baking times have been slightly altered and were made based on suggestions by reviewers of the recipe. I love the recipe as I made it and do not think the extra butter or eggs are necessary.

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    • says

      Even with the nuts??? I will say that they slid off easy so even my nephew who doesn’t like nuts just scraped them off. He ate some of the leftovers the following morning too! :)

  1. Michelle Vieira says

    we make this at the holidays now after making it last year for christmas breakfast. It is so yummy. Everyone loved it! Thanks Paula :)

    • says

      Half and Half is simply a dairy product consisting of half light cream and half milk. You can find it where you find the heavy whipping cream, buttermilk, creamer, etc in the refrigerated section of your grocery store.

      As a substitute, Iyou can make half and half by combining four parts whole milk with one part heavy cream. If you only have light whipping cream, use three parts whole milk and one part light whipping cream.

      Hope that helps!

  2. says

    I made this for my kids; they loved it!! But it was my first time and couldn’t help thinking it tasted more like scrampled egg baked over the cinn. rolls rather than french toast. My batter was eggs, vanilla and milk hand whisked and then poured over the rolls – but even the sides of the baking dish looked like egg frittata or the likes…

    Please advise – would love to make again even better.


  3. Tonya says

    I would love to make this, I love French Toast, but I can’t eat any nuts, tree or peanuts. Can you substitute the pecans for something else, and if so, what are some ingredient examples?

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