Paula Deen Baked French Toast

Paula Deen’s Baked French Toast is made with French bread, eggs, milk, half-and-half cream, vanilla extract, ground cinnamon, butter, brown sugar, and light corn syrup. This delicious Baked French Toast recipe creates a tasty breakfast that takes about 50 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
• 8 large eggs
• 2 cups milk
• 1 ½ cups half-and-half cream
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¾ cup butter
• 1 ⅓ cups brown sugar
• 3 tablespoons light corn syrup

How To Make Baked French Toast?

1. Prepare Baking Dish: Butter a 9×13-inch (23x33cm) baking dish; arrange the slices of French bread on the bottom.
2. Mix Custard: In a large bowl, beat together eggs, milk, half-and-half, vanilla extract, and ground cinnamon; pour the mixture over the bread slices. Cover and refrigerate overnight.
3. Preheat Oven: Preheat the oven to 350°F (175°C).
4. Prepare Topping: In a small saucepan, combine butter, brown sugar, and light corn syrup; heat until bubbling.
5. Assemble and Bake: Pour the bubbling topping over the bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes or until golden brown.
6. Serve: Garnish with berries and serve with syrup, if desired

Recipe Tips:

• Use Stale Bread: Stale bread soaks up the custard better, resulting in a richer, less soggy French toast. If your bread is fresh, slice it and leave it out for a few hours to dry.
• Chill Overnight: Refrigerating the dish overnight allows the bread to fully absorb the custard mixture, giving a deep flavor and perfect texture.
• Bubble the Topping: Make sure the butter, brown sugar, and corn syrup mixture bubbles before pouring it over the bread; this creates a caramelized topping with extra flavor.
• Bake Uncovered for Crunch: Leave the baking dish uncovered to allow the top to get golden and slightly crispy. Covering it can make it too soft.
• Serve Warm: This dish tastes best fresh from the oven, so plan to serve it warm. Reheating can change the texture, so try to enjoy it right after baking.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Baked French Toast cool to room temperature. Once cooled, cover the dish tightly or transfer slices to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the Baked French Toast to cool completely. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Place a portion on a microwave-safe plate and cover it lightly. Microwave on medium power for 1-2 minutes or until heated through.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 200mg
• Sodium: 300mg
• Potassium: 150mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 10g

Try More Paula Deen Recipe:

• Paula Deen Chocolate Bread Pudding
• Paula Deen Krispy Kreme Bread Pudding
• Paula Deen Bread Pudding
• Paula Deen Banana Nut Bread Recipe

Paula Deen Baked French Toast

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: B Baked French Toast

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: minutesTotal time: 50 minutesServings:8 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Baked French Toast is made with French bread, eggs, milk, half-and-half cream, vanilla extract, ground cinnamon, butter, brown sugar, and light corn syrup. This delicious Baked French Toast recipe creates a tasty breakfast that takes about 50 minutes to prepare and can serve up to 8 people.

Ingredients

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  
• 8 large eggs
  
• 2 cups milk
  
• 1 ½ cups half-and-half cream
  
• 2 teaspoons vanilla extract
  
• ¼ teaspoon ground cinnamon
  
• ¾ cup butter
  
• 1 ⅓ cups brown sugar
  
• 3 tablespoons light corn syrup

Instructions

1. Prepare Baking Dish: Butter a 9×13-inch (23x33cm) baking dish; arrange the slices of French bread on the bottom.
   
2. Mix Custard: In a large bowl, beat together eggs, milk, half-and-half, vanilla extract, and ground cinnamon; pour the mixture over the bread slices. Cover and refrigerate overnight.
   
3. Preheat Oven: Preheat the oven to 350°F (175°C).
   
4. Prepare Topping: In a small saucepan, combine butter, brown sugar, and light corn syrup; heat until bubbling.
   
5. Assemble and Bake: Pour the bubbling topping over the bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes or until golden brown.
   
6. Serve: Garnish with berries and serve with syrup, if desired

Notes

• Use Stale Bread: Stale bread soaks up the custard better, resulting in a richer, less soggy French toast. If your bread is fresh, slice it and leave it out for a few hours to dry.
• Chill Overnight: Refrigerating the dish overnight allows the bread to fully absorb the custard mixture, giving a deep flavor and perfect texture.
• Bubble the Topping: Make sure the butter, brown sugar, and corn syrup mixture bubbles before pouring it over the bread; this creates a caramelized topping with extra flavor.
• Bake Uncovered for Crunch: Leave the baking dish uncovered to allow the top to get golden and slightly crispy. Covering it can make it too soft.
• Serve Warm: This dish tastes best fresh from the oven, so plan to serve it warm. Reheating can change the texture, so try to enjoy it right after baking.

Keywords:Paula Deen Baked French Toast