Baked French Toast Casserole With Maple Syrup

"This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking."
 
Download
photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by medieval wench photo by medieval wench
photo by medieval wench photo by medieval wench
Ready In:
1hr
Ingredients:
15
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Slice French bread into 20 slices, 1 inch thick.
  • Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
  • In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
  • Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
  • Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 350°F.
  • Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
  • Serve with maple syrup.

Questions & Replies

  1. Can you freeze this casserole?
     
  2. How to print the recipes
     
Advertisement

Reviews

  1. I absolutely love this recipe and have been making it for awhile; however, I just can't in good conscience feed my family something that has almost 64 grams of fat per serving!! I've made some slight adjustments, and it tastes almost exactly the same, in fact, we like it better - not SO rich and greasy: I use egg beaters instead of whole eggs; whole milk instead of half and half; spray the pan with Pam; cut the topping amount in half. Drops the fat grams to 15-20 per serving - still high, but at least reasonable. But it is a fabulous recipe - enjoy!!
     
  2. Loved the praline topping on this. I reaad the reviews about some people finding this soggy after baking. So I looked up other recipes like this one. My findings were that the egg/milk ratio in this recipe were higher then others. The 1 cup of milk was not added when I made this, which worked well. Topping: I melted the butter added everything into the pan stirred and poured over bread mixture. I baked it at 400 degrees for 1 hour. I found that the top burnt because of the higher temp. So next time I will cover with foil for the first 45 minutes. Thank you for posting. I forgot to say I made this for my DD's prom breakfast at our house 4/2008. We have 6 guest here at 4:30 AM
     
  3. I use this recipe everytime I have extra company staying over. I usually add a tsp of almond extract along with the vanilla. Gives it that extra something special. It's simply decadent and always a hit, thanks for posting!
     
  4. I think this is wonderful. The first time I made this was for my son's baptism. I made a couple of them the night before and put it in the oven covered with tin foil before we left for the church (reduced the temp. a little too) and let it bake while we were gone. When we got home it was delicious and many guests asked for the recipe. Now I make it every now and than when I just crave it. Due to my sons allergies to milk and tree nuts I use 3 cups of rice milk and leave out the nutmeg and pecan's. I also just make half the topping with crisco and brown sugar and cinnamon. It is still delicious (though I miss the pecans). I don't even let it sit overnight. I just make sure that all the bread is well soaked. It turns out like a bread/custard. You should let it rest about 10 minutes before serving.
     
  5. I wish I had more than five stars. I made this for an office holiday breakfast, and it was the *star* of the show! Nervous because I hadn't made a trial run before I made it for a crowd, it was a total winner. I made this recipe at 1.5 times the quantity. Was still able to pile it all into a 9 x 13, which puffed up beautifully, without spilling over. (I cooked a little bit longer, not sure how much, until it was perfectly done.) I used french bread, perfect, altho it was a very small diameter bread (husband bought it for me), but fortunately lots of it. I had lots of little rounds, 1" thick instead of bigger pieces of bread. Net result - still fabulous. Thanks!
     
Advertisement

Tweaks

  1. I fixed this for a morning "coffee". It got rave reviews. I did substitute pure maple syrup for the 2 tablespoons of sugar and also drizzled some over the finished dish...yummy!
     
  2. The morning I made this I was completely unimpressed with it. It was beautiful looking, but too soggy on the inside (even though it tested done). Everybody wanted syrup on it and I kept thinking - it's got GOBS of sugar on it, why isn't it sweet and flavorful? Needless to say we had lots leftover, so the next morning, my husband and I had it again and OH MY GOODNESS! It got more done as it sat and cooled and by the next day it was delicious and the sugar had sweetend it just right. If I make it again, I will allow plenty of time for it to rest after baking before serving. Oh and I used a loaf of cinnamon raisen bread instead of French bread and maybe that is why it was so moist inside at first?
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes