Paula Deen’s French Toast Casserole

Oh Paula Deen, how we love your food! To know her food, is to love her food. Her recipes literally speak for themselves. “Life’s too short to wonder where you hide your waffle maker” wise words from Paula herself.

I have this “problem” where I love to try out new recipes on friends and family for dinners or parties, just any celebration. I rarely make the same thing twice, even if it was a hit. Why do I do this you might ask? Good question, I don’t know. Ha! There is something so intriguing about finding a new dish, making it and then tasting it. Oh, my favorite part, the taste! Sweet success if that new recipe is a good one. Anyway, Ms Paula’s recipes are ones you can trust that will not disappoint. Try something new for your next get-together!

Who isn’t always looking for a wonderful breakfast idea?! The talented designer, Melissa Lewis, owner of Found Interiors, shares that her family loves Paula Deen’s Baked French Toast Casserole with Maple Syrup. The key to remember with this dish is that it needs to be made the night before it is baked and served. It is a crowd pleaser in her house and I’m sure it will be in yours as well!


Paula Deen’s French Toast Casserole

1 loaf French Bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Slice French bread into 20 slices, 1 inch each (use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9×13 inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, 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.

The next day, preheat over to 350.

Praline Topping – Combine all ingredients in a medium bowl and blend well.

Spread Praline Topping evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Enjoy! XO, Carrie

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