Paula Deen Overnight French Toast Casserole Recipe
A rich, buttery, and sweet breakfast casserole that is prepared the night before. It features a creamy custard-soaked French bread base topped with a crunchy pecan praline layer.
Equipment
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Baking Dish
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Large Mixing Bowl
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Medium Mixing Bowl
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Whisk
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Measuring cups
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Measuring Spoons
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Bread Knife
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Aluminum Foil
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Spatula
Ingredients
- 1 loaf French Bread
- 8 large Eggs
- 2 cups Half-and-Half
- 1 cup Whole Milk
- 2 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 dash Salt
- 1 cup Butter
- 1 cup Light Brown Sugar
- 1 cup Chopped Pecans
- 2 tablespoons Light Corn Syrup
Instructions
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Grease a 9x13 inch baking dish with butter.
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Slice the French bread into 1-inch thick slices and arrange them in the dish.
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In a large bowl, whisk together eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
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Pour the mixture over the bread, ensuring all slices are covered. Cover with foil and refrigerate overnight.
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The next morning, preheat the oven to 350°F.
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Mix the topping ingredients (butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg) in a bowl.
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Spread the topping over the casserole and bake for 40-50 minutes until golden and bubbly.
Notes
- Use stale bread to prevent a soggy texture.
- Whisk the eggs very well for smooth custard.
- Do not over-mix the praline topping ingredients.
- Ensure the oven is fully preheated before baking.
- Use room temperature butter for the best topping.
- Store pecans in the freezer for extra freshness.
- Add a bit more cinnamon for extra spice.
- Check the casserole at forty minutes for doneness.
- Serve immediately while the top is very crunchy.
- Double the recipe for a very large crowd.