Paula Deen’s Baked French Toast Casserole

Paula Deen’s Baked French Toast Casserole
Write a review
  1. 1 loaf French bread (13 to 16 ounces)
  2. 8 large eggs
  3. 2 cups half-and-half
  4. 1 cup milk
  5. 2 tablespoons granulated sugar
  6. 1 teaspoon vanilla extract
  7. 1/4 teaspoon ground cinnamon
  8. 1/4 teaspoon ground nutmeg
  9. Dash salt
  10. Praline Topping, recipe follows
  11. Maple syrup
  12. Praline Topping
  13. 1/2 pound (2 sticks) butter
  14. 1 cup packed light brown sugar
  15. 1 cup chopped pecans
  16. 2 tablespoons light corn syrup
  17. 1/2 teaspoon ground cinnamon
  18. 1/2 teaspoon ground nutmeg
  19. Instructions
  1. 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 by 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.
  2. The next day, preheat oven to 350 degrees F.
  3. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
  4. Praline Topping
  5. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.