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
Overnight french toast casserole is a decadent twist on classic french toast. It's super easy and flavorful. You'll need French bread, eggs, half and half, milk and seasonings like nutmeg and cinnamon. Guests will beg for more!
Provided by Paula Deen
Categories Brunch comfort food holiday
Time 20m
Yield 6-8
Number Of Ingredients 16
Steps:
- Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
- In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon 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. Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
- Praline Topping:
- Combine butter, brown sugar, pecans, light corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Spread over bread as directed above.
- Raspberry Syrup:
- Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE
Make and share this Paula Dean's Baked French Toast Casserole recipe from Food.com.
Provided by PACE6634
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat 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 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.
- Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Combine all ingredients for the Praline Topping 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.
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