BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn't need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability.
Provided by Kathy Markman
Categories 100+ Everyday Cooking Recipes
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13-inch baking pan and arrange bread slices in a row.
- Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
- Bake in the preheated oven until puffed and lightly golden, about 40 minutes.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 181.2 mg, Fat 31 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 14.7 g, Sodium 480.8 mg, Sugar 22.9 g
PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE
Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen.
Provided by Barb G.
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter a 13 X 9 inch casserole dish;.
- Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
- Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
- Preheat oven to 350 degrees; remove the casserole from refrigerator.
- Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
- Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP
This recipe is quick and easy; however, you do need to begin preparing the night before (10") and make the topping prior to baking (10").
Provided by Laura Rafeld
Categories Breakfast Casseroles
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Slice bread into 1 inch slices and arrange in a generously buttered 9 x 13-in dish in two rows with overlapping slices.
- 2. Combine eggs, half and half, milk, sugar, vanilla, 1/4 teasp cinnamon, 1/4 teasp nutmeg and salt in a large bowl, beat with an electric mixer or wisk until well blended but not bubbly. Pour over bread slices to cover all bread evenly,spooning some of the mixture between slices.
- 3. Refrigerate overnight.
- 4. The next day, prepare praline topping by combining melted butter, brown sugar, pecans, syrup, 1/2 teasp cinnamon, and 1/2 teasp nutmeg. Spread over bread/egg, cover with foil and bake at 350 degrees for 50 mins or until puffed and golden brown.
- 5. Serve with maple syrup.
FRENCH TOAST WITH PRALINE TOPPING
Make and share this French Toast With Praline Topping recipe from Food.com.
Provided by lricesk8rgirl
Categories Breakfast
Time 20h30m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Slice french bread into 20 slices, 1-inch thick.
- Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
- In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
- Beat with beater until blended but not too bubbly.
- Pour over bread, covering all and spoon inbetween the slices.
- Cover with foil and refrigerate overnight.
- THE NEXY DAY:.
- Preheat oven to 350.
- Make topping by combining all ingredients starting with the 2 sticks of butter.
- Topp the bread and bake for 40 minutes until lightly golden and puffed.
- Serve with maple syrup.
- (Serving = 2 slices with topping.).
Nutrition Facts : Calories 601.9, Fat 37.3, SaturatedFat 17.4, Cholesterol 236.4, Sodium 524.3, Carbohydrate 56.4, Fiber 2.5, Sugar 25.9, Protein 12.6
BAKED FRENCH TOAST WITH PRALINE TOPPING
This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.
Provided by Kozmic Blues
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the loaf of bread into 1" thick slices.
- There should be about 20 slices.
- Butter a 9x13" baking dish, and arrange the bread slices in two layers.
- I cut some of the slices into triangles to be sure they fit into all the corners.
- In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
- Gently pour the mixture over the bread slices.
- Be sure all the slices are covered evenly, especially the ones on top!
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350.
- Combine ingredients for praline topping, and spread evenly over the bread mixture.
- Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
- (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.
PRALINE PECAN FRENCH TOAST
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Provided by SACHABEAR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 9x13-inch baking dish.
- Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP & PRALINE TOPPING
Steps:
- Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with electric mixer or whisk until blended, but not too bubbly.
- Pour mixture over the bread slices, making sure they are all covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Combine all praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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BAKED FRENCH TOAST WITH MAPLE PRALINE - RECIPE GIRL
From recipegirl.com
Reviews 13Category BreakfastCuisine AmericanTotal Time 1 hr 5 mins
- Slice the French bread into twenty 1-inch slices. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended. Pour the mixture over the bread slices, making sure that all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F. Combine the praline ingredients in a medium bowl and blend well. Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
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