Baked French Toast Casserole With Praline Topping Recipes

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PRALINE PECAN FRENCH TOAST



Praline Pecan French Toast image

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

6 eggs
1 ½ cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
¾ cup firmly packed brown sugar
½ cup maple syrup
¾ cup chopped toasted pecans

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

PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE



Paula Deen's Praline French Toast Casserole image

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

8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup light brown sugar, packed
10 -12 slices soft bread, 1 inch thick
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup maple syrup
2 cups pecans, chopped

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 FRENCH TOAST CASSEROLE



Baked French Toast Casserole image

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

6 large eggs
2 cups half-and-half
1 cup low-fat milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 pinch salt
1 loaf French bread, cut into 1-inch slices
1 cup chopped pecans
1 cup light brown sugar
1 cup unsalted butter, melted
2 teaspoons light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, or to taste

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

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING



Baked Overnight French Toast Casserole with Praline Topping image

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

1 loaf French bread, cut into 1-inch slices
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped toasted pecans
2 teaspoons light corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

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



Baked French Toast Casserole image

Overnight french toast casserole is a decadent twist on classic french toast. It's super easy and flavorful. You'll need French bread, eggs, half and half, milk and seasonings like nutmeg and cinnamon. Guests will beg for more!

Provided by Paula Deen

Categories     Brunch     comfort food     holiday

Time 20m

Yield 6-8

Number Of Ingredients 16

dash salt
1 teaspoon divided ground nutmeg
1 teaspoon divided ground cinnamon
1 tablespoon vanilla extract
2 tablespoons sugar
1 cup milk
8 large eggs
2 cups half and half
1 loaf (13 to 16 oz) French bread
1/2 lb plus more for pan butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur

Steps:

  • Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
  • In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt and beat with a rotary beater or 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 refrigerate overnight.
  • The next day, preheat oven to 350 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
  • Praline Topping:
  • Combine butter, brown sugar, pecans, light corn syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Spread over bread as directed above.
  • Raspberry Syrup:
  • Combine raspberry preserves, water and liqueur in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

BAKED FRENCH TOAST WITH PRALINE TOPPING



Baked French Toast With Praline Topping image

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

1 loaf bread (1 lb, Challah or Portuguese Sweet Bread work well)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1/2 lb butter, softened
1 cup light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

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.

PRALINE FRENCH TOAST



Praline French Toast image

There's quite a crowd when our family gathers for Christmas, and I'm always asked to fix this French toast. The praline syrup is a nice change of pace from traditional maple.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 12

9 eggs, lightly beaten
3 cups half-and-half cream
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
24 to 30 slices French bread (3/4 inch thick)
PRALINE SYRUP:
1-1/2 cups packed brown sugar
1/2 cup corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 tablespoons butter

Steps:

  • In a large bowl, whisk the eggs, cream, sugar, vanilla and cinnamon. Arrange bread in a single layer in two greased 15x10x1-in. baking pans. Pour egg mixture over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for syrup, combine the brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes. Stir in pecans and butter; simmer 2 minutes longer. Serve with French toast.

Nutrition Facts : Calories 448 calories, Fat 16g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 337mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 10g protein.

PRALINE PECAN FRENCH TOAST CASSEROLE



Praline Pecan French Toast Casserole image

Great for Christmas morning!

Provided by jmsorce

Categories     Main Dish Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 ½ cups half-and-half
8 eggs
2 tablespoons vanilla extract
1 tablespoon dark brown sugar
8 slices French bread
¼ cup butter, or more as needed
¾ cup brown sugar
½ cup maple syrup
¾ cup chopped pecans
2 tablespoons confectioners sugar, or more to taste

Steps:

  • Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
  • Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  • Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g

FRENCH TOAST CASSEROLE



French Toast Casserole image

This recipe for Baked French Toast Casserole is an indulgent mix of biscuits, cinnamon, heavy cream and a decadent brown sugar pecan topping!

Provided by Brandie @ The Country Cook

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 12

16.3 ounce can Grands refrigerated biscuits
1 large egg
1/4 cup sugar
1 1/2 teaspoon ground cinnamon ((or cinnamon))
1 teaspoon vanilla extract
1/4 cup heavy cream
1 cup milk
1/4 cup (1/2 stick) salted butter, (melted)
1 cup light brown sugar, (packed)
2 tablespoons corn syrup
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Cut each of the biscuits into 6 pieces and set aside.
  • In a large bowl whisk the egg till frothy then whisk in sugar, vanilla, and cinnamon. Finally, mix in the heavy cream and milk until combined well.
  • Add the chopped biscuits into the cream mixture and stir well. Allow to soak for about 5 minutes.
  • Preheat oven to 350°F and spray the bottom of a 9"x13" pan with nonstick spray or line with nonstick aluminum foil.
  • Remove the biscuits from the cream mixture using a mesh strainer (discard the remaining liquid.) This part is just like making regular French Toast.
  • Place biscuits in an even layer into the bottom of the baking dish.
  • Cover french toast with foil and place on the middle rack in the oven and bake for 20 minutes.

Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 46 mg, Sodium 78 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING



BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING image

Categories     Egg     Breakfast     Bake

Yield 8 people

Number Of Ingredients 18

1 loaf french bread (16oz)
8 eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping
maple syrup
for praline topping:
2 sticks butter, softened
1 cup brown sugar
1 cup chopped pecans (I use more)
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

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.

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