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Baked French Toast Casserole Recipe by Paula Deen

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

Baked French Toast Casserole Recipe by Paula Deen

2 ratings
Print
2 ratings
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.

Reviews

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2 Reviews

Karen
Karen 12/19/2014
12/19/2014
I just had this

I just had this at a friend's home and was really happy I tried it! It has to be one of my all-time favorites for a breakfast party. my friend said it was really easy to make- particlarly since she could make it the night before and just pop it in the oven the morning of the party. The taste is wonderful, the texture is so light and fluffy, it's just what anyone would want for a breakfast party! Thanks, Paula.

Gladys
Gladys 12/18/2014
12/18/2014
I love it . exce

I love it . excellent.

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