PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE
Very easy to make and delicious. Make it up the day before and set in refrigerator over night. This is a great recipe from a great southern cook, Paula Deen.
Provided by Barb G.
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter a 13 X 9 inch casserole dish;.
- Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
- Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
- Preheat oven to 350 degrees; remove the casserole from refrigerator.
- Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
- Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn't need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability.
Provided by Kathy Markman
Categories 100+ Everyday Cooking Recipes
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13-inch baking pan and arrange bread slices in a row.
- Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
- Bake in the preheated oven until puffed and lightly golden, about 40 minutes.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 181.2 mg, Fat 31 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 14.7 g, Sodium 480.8 mg, Sugar 22.9 g
BAKED FRENCH TOAST CASSEROLE
Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.
Provided by DaniDee
Categories Main Dish Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Generously butter a 9x13-inch baking dish.
- Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 58 g, Cholesterol 180.3 mg, Fat 36.3 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 17.4 g, Sodium 392.2 mg, Sugar 29.1 g
PRALINE PECAN FRENCH TOAST
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Provided by SACHABEAR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 9x13-inch baking dish.
- Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g
PRALINE FRENCH TOAST CASSEROLE
Make and share this Praline French Toast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Grease a 13 x 9 inch baking dish generously with butter.
- Cut the bread crosswise into twenty 1-inch thick slices.
- Arrange the slices in two overlapping rows.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
- Beat with a whisk until the custard mixture is blended but not too foamy.
- Pour the custard over the bread slices, making sure they all are covered evenly.
- Spoon some of the custard in between the slices.
- Cover with foil and refrigerate overnight.
- The next day, preheat the oven to 350 degrees.
- Meanwhile, prepare the praline topping: in a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg; blend well with a fork.
- Spread the topping evenly over the bread slices.
- Bake until puffed and lightly golden, about 45 minutes.
- Meanwhile, make the raspberry syrup: in a small saucepan, heat the preserves, liqueur, and 3 tablespoons water over medium heat.
- Stir until warm and thinned out to a syruplike consistency.
- Serve the French toast casserole drizzled with the raspberry syrup.
Nutrition Facts : Calories 1086.9, Fat 48, SaturatedFat 22.6, Cholesterol 272.5, Sodium 992.5, Carbohydrate 141.1, Fiber 5, Sugar 56.6, Protein 25.8
FRENCH TOAST WITH PRALINE TOPPING
Make and share this French Toast With Praline Topping recipe from Food.com.
Provided by lricesk8rgirl
Categories Breakfast
Time 20h30m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Slice french bread into 20 slices, 1-inch thick.
- Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
- In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
- Beat with beater until blended but not too bubbly.
- Pour over bread, covering all and spoon inbetween the slices.
- Cover with foil and refrigerate overnight.
- THE NEXY DAY:.
- Preheat oven to 350.
- Make topping by combining all ingredients starting with the 2 sticks of butter.
- Topp the bread and bake for 40 minutes until lightly golden and puffed.
- Serve with maple syrup.
- (Serving = 2 slices with topping.).
Nutrition Facts : Calories 601.9, Fat 37.3, SaturatedFat 17.4, Cholesterol 236.4, Sodium 524.3, Carbohydrate 56.4, Fiber 2.5, Sugar 25.9, Protein 12.6
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.
Provided by Jamia Motsinger
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1297, Fat 64.1, SaturatedFat 30.3, Cholesterol 364.9, Sodium 1334.2, Carbohydrate 151, Fiber 6.1, Sugar 47.4, Protein 34.2
BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
Steps:
- Slice the french bread into 1" slices. Arrange slices in a generously buttered 9x13 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 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 refridgerate overnight. The next day preheat the oven to 350 degrees. Combine all of the praline topping ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP & PRALINE TOPPING
Steps:
- Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13 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. Beat with electric mixer or whisk until blended, but not too bubbly.
- Pour mixture over the bread slices, making sure they are all 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 oven to 350 degrees F. Combine all praline ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED FRENCH TOAST WITH PRALINE TOPPING
This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.
Provided by Kozmic Blues
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the loaf of bread into 1" thick slices.
- There should be about 20 slices.
- Butter a 9x13" baking dish, and arrange the bread slices in two layers.
- I cut some of the slices into triangles to be sure they fit into all the corners.
- In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
- Gently pour the mixture over the bread slices.
- Be sure all the slices are covered evenly, especially the ones on top!
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350.
- Combine ingredients for praline topping, and spread evenly over the bread mixture.
- Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
- (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.
OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY
Here's what you need: eggs, half & half, brown sugar, vanilla extract, salt, bread, butter, brown sugar, pecan, ground cinnamon, ground nutmeg, salt, maple syrup
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
- Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
- Pour the egg mixture over the bread.
- Cover the baking dish in foil and refrigerate overnight.
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
- Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
- Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams
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