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:
- 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.
- 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.
- 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.
- Bake the casserole: Bake for about 45 minutes or until puffed and golden.
- 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
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
Instructions
- 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.
- 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.
- 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.
- Bake the casserole: Bake for about 45 minutes or until puffed and golden.
- 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.