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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 this french toast casserole from Paula Deen easy, it receives rave reviews and now I know why. I have altered it slightly to include less eggs and butter which it does not need. You’ll never even notice it is missing, trust me!

Baked French Toast Casserole from Paula Deen Ingredients

To make this delicious french toast casserole, you’ll need the following basic ingredients:

You’ll want to make this baked french toast the night before to allow the bread time to soak up the egg mixture. As a bonus, it makes it easier when you have guests to pop it in the oven without having to spend time putting it together. You can prepare the praline topping while your oven preheats in the morning.

How to Make Baked French Toast Casserole from Paula Deen

To prepare this breakfast casserole, you’ll need to start by generously greasing a 9 x 13 inch baking dish with butter.  Line the baking dish with french bread sliced into 1 inch slices, approximately 20 slices. I arranged the slices in two rose, overlapping the slices in the baking dish.

Tip: If you cut the bread on the bias you can make the bread slices interlock better. 

In a large bowl lightly whisk the eggs, then add  half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. [1]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. Dream of how delicious your breakfast will be when you wake!

In the morning preheat the oven to 350 degrees.  While your oven preheats, make the praline topping.

Spread evenly on top of french toast so that each piece of bread is well covered.

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

Print [2]

Baked French Toast Casserole from Paula Deen

This slightly altered Baked French Toast Casserole from Paula Deen is sure to be a hit at your next weekend breakfast or brunch. Great for feeding a crowd, make this french toast casserole in advance to free up your time on a busy morning!

Keyword breakfast, brunch, french toast casserole, paula deen
Servings 6
Author Altered from Paula Deen

Ingredients

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

Instructions

  1. 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...)
  2. 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.
  3. Spoon some of the mixture in between the slices to make sure that each piece is evenly coated.
  4. Cover with foil and refrigerate overnight.
  5. In the morning preheat the oven to 350 degrees.  Combine all Praline Topping ingredients in medium bowl and blend well.
  6. Spread evenly on top of french toast.
  7. Bake for 50 minutes to get it puffed up and golden brown. Serve with maple syrup.

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!

This recipe is courtesy of the Food Network [3] 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.