Baked French Toast Casserole

22 07 2011

My husband has been on the hunt for a great French Toast recipe for months now. I don’t know why, but we have been through a few that weren’t so good. Then a miracle happened and he found Paula Dean’s Baked French Toast Casserole. He had to try it. Now keep in mind it is Paula Dean so healthy isn’t written into this recipe but delicious is.


Baked French Toast Casserole

Adapted from Paula Dean

~ 1 loaf French bread

~ 7 eggs

~ 1 1/2 cups half and half

~ 1/2 cup milk

~ 2 Tbsp. sugar

~ 1 tsp. vanilla extract

~ 1/4 tsp. ground cinnamon

~ 1/4 tsp. ground nutmeg

~ dash of salt

~ Praline Topping, see below

1. Butter a 9 x 13 inch baking dish.

2. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not to bubbly.

3. Slice French bread into 20 slices, 1-inch thick. Dip each slice into egg mixture making sure to coat well. Place the coated bread into a 9 x 13 inch baking dish in 2 rows overlapping the slices. Cover and refrigerate overnight.

4. The next day, spread the Praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple syrup.

Praline Topping

~ 1 stick butter

~ 1 cup packed brown sugar

~ 1 cup chopped pecans

~ 2 Tbsp. light corn syrup

~ 1/2 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

1. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Click Below to Print Recipe

Baked French Toast Casserole

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