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Paula Deen French Toast Casserole

Paula Deen French Toast Casserole Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 630
Ingredients Method Notes

Ingredients
  

  • 1 (16 oz) loaf day-old French bread, cut into 1-inch slices
  • 8 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans

Method
 

  1. Butter a 9×13-inch baking dish. Arrange the bread slices in the dish, overlapping slightly.
  2. Whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour evenly over the bread and press down gently. Let sit 10 minutes.
  3. In a saucepan over medium heat, melt butter with brown sugar and corn syrup, stirring until bubbling and smooth, about 2 minutes. Stir in pecans. Spoon over the bread, cover tightly with foil, and refrigerate overnight (8 to 24 hours).
  4. Preheat oven to 350°F. Uncover the dish and bake for 40 to 45 minutes, until golden, puffed, and set in the center.
  5. Let rest 5 minutes. Scoop onto plates and serve with warm maple syrup if desired.

Notes

Plan for at least 8 hours of soaking time, overnight being ideal. The praline sauce pools in the pan as it bakes; spoon those extra drips over each portion for an even silkier plate.