Paula Deen Baked French Toast Casserole

Paula Deen Baked French Toast Casserole starts with thick slices of French bread soaked overnight in a vanilla custard with cinnamon and nutmeg. It feeds 6, takes about 20 minutes to prep the night before, and bakes in 45 minutes the next morning. This is Christmas morning breakfast in the South.

The overnight soak is everything. If the bread sits less than 8 hours, the center stays dry and the custard pools at the bottom. A full night in the fridge lets the egg mixture work all the way through. Every bite comes out soft and creamy under that crunchy praline topping.

Assemble the casserole and mix the praline topping the night before. Keep them separate until morning. Spread the topping cold, right before the pan goes into the oven. The pecans and brown sugar caramelize as it bakes, giving you a golden crust without any extra work.

Paula Deen Baked French Toast Casserole

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Course: BreakfastCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

1095

kcal

Thick-cut French bread soaked in a cinnamon-nutmeg custard and refrigerated overnight, then covered with a pecan praline topping and baked until golden. Served with a warm raspberry syrup.

Ingredients

• dash salt
  

• 1 teaspoon divided Ground nutmeg
  

• 1 teaspoon divided ground cinnamon
  

• 1 tablespoon vanilla extract
  

• 2 tablespoons sugar
  

• 1 cup milk
  

• 8 large eggs
  

• 2 cups half and half
  

• 1 loaf (13 to 16 oz) French bread
  

• 1/2 lb plus more for pan Butter
  

• 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

Directions

• Prepare the bread: 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.
• Make the custard: 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.
• Bake the casserole: The next day, preheat oven to 350 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
• Praline Topping:
  
• Mix the 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:
  
• Warm the syrup: Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Mercer Millennia 10-inch bread knife, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What happens if you skip the overnight soak?

The custard will not absorb into the bread fully. You end up with dry bread in the middle and a soggy puddle at the bottom of the dish. The full 8-hour soak is what gives this casserole its soft, custardy texture all the way through.

Can you use regular sandwich bread instead of French bread?

You can, but the results will be different. French bread is dense enough to hold the custard without falling apart. Sandwich bread soaks through too fast and can turn mushy. If French bread is not available, a sturdy Italian loaf works as a substitute.

How long does the casserole keep after baking?

It keeps well in the fridge for 3 to 4 days covered with foil. Reheat individual portions in the oven at 350 degrees for about 10 minutes. The microwave works in a pinch, but the praline topping loses its crunch.

Do you need raspberry liqueur for the syrup?

No. You can leave it out and the syrup will still taste good. Orange juice makes a fine substitute if you want a little extra flavor without the alcohol. The liqueur adds a subtle kick that pairs well with the preserves, but it is not required.

Can you freeze this casserole before baking?

Yes, but freeze it without the praline topping. Wrap the soaked bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed. The topping should always go on fresh.