Paula Deen French Toast Casserole

Paula Deen French Toast Casserole is made with French bread, eggs, half-and-half, milk, sugar, butter, chopped pecans, and raspberry syrup. This easy-baked French toast casserole recipe creates a delicious breakfast that takes about 8 hours and 45 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• dash of 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
• 13-16 oz loaf French bread, sliced into 1-inch thick slices
• 1/2 lb butter, plus extra for pan
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1 cup raspberry preserves
• 3 tablespoons water
• 2 tablespoons raspberry liqueur

How To Make This French Toast Casserole:

1. Prepare the bread: Slice the French bread into 1-inch thick pieces. Butter a 9×13 casserole dish and arrange the slices in two rows, overlapping.
2. Make the egg mixture: In a large bowl, whisk together eggs, half-and-half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt. Pour this mixture over the bread slices, ensuring they are evenly soaked. Cover and refrigerate overnight.
3. Prepare Praline Topping: The next day, preheat oven to 350°F (175°C). Mix butter, brown sugar, pecans, corn syrup, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Spread evenly over the bread slices.
4. Bake the casserole: Bake for about 45 minutes or until puffed and golden.
5. Make the raspberry syrup: Heat the raspberry preserves, water, and raspberry liqueur in a saucepan over medium heat. Stir until warm and syrup-like. Serve over the French toast casserole.

Recipe Tips

• Use old bread: French bread that is a day or two old will soak up the egg mixture better and won’t turn mushy.
• Let it soak overnight: Leave the bread in the fridge overnight so it absorbs all the flavors from the eggs and milk.
• Switch up the nuts: If you don’t like pecans, you can use walnuts or almonds instead.
• Cover while baking: To keep the top from browning too fast, cover it with foil for the first half of baking, then remove the foil to let it get crispy.

How To Store & Reheat Leftovers

Storing in the Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze tightly wrapped for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a 350°F oven for about 10-15 minutes until warmed through.

Nutrition Facts

• Calories: 410 per serving
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 145mg
• Sodium: 450mg
• Total Carbohydrates: 48g
• Sugars: 24g
• Protein: 10g

Try More Paula Deen Recipes:

• Paula Deen Broccoli Casserole
• Paula Deen Peach Cobbler
• Paula Deen Corn Casserole
• Paula Deen Banana Pudding

Paula Deen French Toast Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: F French Toast Casserole

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: Overnight (8 hours): minutesTotal time:1 hour 5 minutesServings:8 servingsCalories:410 kcal Best Season:Suitable throughout the year

Description

Paula Deen French Toast Casserole is made with French bread, eggs, half-and-half, milk, sugar, butter, chopped pecans, and raspberry syrup. This easy-baked French toast casserole recipe creates a delicious breakfast that takes about 8 hours and 45 minutes to prepare and can serve up to 8 people.

Ingredients

• dash of 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
• 13-16 oz loaf French bread, sliced into 1-inch thick slices
• 1/2 lb butter, plus extra for pan
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1 cup raspberry preserves
• 3 tablespoons water
• 2 tablespoons raspberry liqueur

Instructions

1. Prepare the bread: Slice the French bread into 1-inch thick pieces. Butter a 9×13 casserole dish and arrange the slices in two rows, overlapping.
2. Make the egg mixture: In a large bowl, whisk together eggs, half-and-half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt. Pour this mixture over the bread slices, ensuring they are evenly soaked. Cover and refrigerate overnight.
3. Prepare Praline Topping: The next day, preheat oven to 350°F (175°C). Mix butter, brown sugar, pecans, corn syrup, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Spread evenly over the bread slices.
4. Bake the casserole: Bake for about 45 minutes or until puffed and golden.
5. Make the raspberry syrup: Heat the raspberry preserves, water, and raspberry liqueur in a saucepan over medium heat. Stir until warm and syrup-like. Serve over the French toast casserole.

Notes

• Use old bread: French bread that is a day or two old will soak up the egg mixture better and won’t turn mushy.
• Let it soak overnight: Leave the bread in the fridge overnight so it absorbs all the flavors from the eggs and milk.
• Switch up the nuts: If you don’t like pecans, you can use walnuts or almonds instead.
• Cover while baking: To keep the top from browning too fast, cover it with foil for the first half of baking, then remove the foil to let it get crispy.

Keywords:Paula Deen French Toast Casserole