Sunday, November 1, 2009

Baked French Toast Casserole with Maple Syrup

I've made this recipe a couple of times and it never fails to please those who are lucky enough to get some.  I believe my mom first introduced me to it - Paula Deen's Baked French Toast Casserole with Maple Syrup.

It's the perfect Christmas morning breakfast.  You prepare almost everything the night before and all you do in the morning is add the pecan topping and bake for 40 minutes.  It makes your house smell wonderful and it tastes delicious.  It has the perfect texture - crunchy and soufle like.

Recipe below.

Baked French Toast Casserole with Maple Syrup
Paula Deen


1 loaf of French bread (13 to 16 ounces)
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


Slice French bread into 20 slices, 1-inch each.  Arrange slices in a generously buttered 9x13 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 until blended but not too bubbly.  Pour mixture over the bread slices, making sure all is covered evenly with the milk-egg mixture.  Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees F.

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

Combine all ingredients in a medium bowl and blend well.

1 comment:

  1. That looks so good, I have been craving some french toast lately.