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Baked French Toast Casserole Recipe by Paula Deen

Moderate Level
60 MIN 10 Prep + 50 Cook
Servings
$ /Serving
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Moderate Level
60 MIN 10 Prep + 50 Cook
6-8 Servings
$ /Serving

Baked French Toast Casserole Recipe by Paula Deen

Moderate Level
60 MIN 10 Prep + 50 Cook
6-8 Servings
$ /Serving

Ingredients

  • dash salt
  • 1 teaspoon ground nutmeg, divided
  • 1 teaspoon ground cinnamon, divided
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  • 1 cup milk
  • 8 large eggs
  • 2 cups half and half
  • 1 loaf French bread, (13 to 16 oz)
  • 1/2 lb butter, plus more for pan
  • 1 cup light brown sugar, packed
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1 cup raspberry preserves
  • 3 tablespoons water
  • 2 tablespoons raspberry liqueur

Preparation

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°. 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.

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