Overnight French Toast Casserole

One over ambitious Christmas, I believe it was 2 years ago, I decided to prepare an overnight breakfast casserole for Christmas morning along with the all-out feast I traditionally make for Christmas Eve dinner. While I try really hard to eat and cook healthfully (incoming excuses), from time to time, often coinciding with holidays and special occasions, all mindfulness of nutrition goes out the window. I’m still sort of an “ingredient snob” if that makes it any better… or worse… Anyway, enter Paula Dean’s Baked French Toast Casserole. This stuff is pretty much french bread, sugar, butter, sugar, butter, sugar, eggs, butter, pecans. There. That’s how you make it! Go forth and bake!

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The best thing about this recipe is that it’s made the night before baking. I am not a morning person, and I’ll never claim to be, so if I can make the dish the night before and just pop it in the oven in the morning it’s going to be a hit with me. I tend to loose pieces of finger when I get too ambitious in the kitchen before noon. Even before baking, this casserole looks delicious. Mrs. Dean recommends serving her casserole with maple syrup, but I think it’s sweet enough on it’s own. People love maple syrup though, so put it on the table just in case!

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Overnight French Toast Casserole

This rich casserole is perfect for a special occasion breakfast or brunch.

Ingredients:
16 ounce loaf French bread, sliced into 20 1-inch slices
8 eggs
2 cups half and half
1 cup whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Praline topping:
1 cup (2 sticks) butter, softened
1 cup light brown sugar, packed
1 cup pecans, chopped
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
  • Cook Time: 40M
  • Yield: 8 Servings

Instructions: Butter a 13 x 9 dish and arrange the slices of French bread in two rows, overlapping the slices. In a large bowl, combine eggs, half and half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well blended. Pour egg mixture evenly over the bread slices, lifting each one to get a little egg mixture in between. Cover dish with foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees. In a large bowl, combine softened butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg. Spread topping evenly over the bread and bake for 40 minutes, until golden brown.

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