Paula Deens Overnight French Toast Recipes

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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.

PAULA DEENS "OVERNIGHT FRENCH TOAST"



Paula Deens

Its so easy to make & so delish!!! Kids loved it, even the ones who don't normally eat french toast!

Provided by Yvonne72

Categories     Breakfast

Time 1h

Yield 1 9x13inch Dish, 6-8 serving(s)

Number Of Ingredients 16

1 (13 -16 ounce) French bread
8 large eggs
2 cups half-and-half (* Heavy Whipping Cream also works!*)
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
maple syrup
1/2 lb butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch 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 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 degrees F.
  • Prepare the Praline Topping:.
  • Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
  • Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
  • Serve with maple syrup.

FRENCH TOAST CASSEROLE



French Toast Casserole image

Prep this easy cinnamon french toast casserole the night before and it'll be ready to pop in the oven come morning. It calls for cinnamon bread, cream cheese, milk, eggs, syrup and sugar. Perfect for breakfast or brunch.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 7

1 1/2 loaves cut into 1"€ cubes cinnamon bread
8 oz cubed cream cheese
12 eggs
2 cups milk
2/3 cup syrup
1 teaspoon sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 °F.
  • Spray 13 x 9 casserole dish with nonstick spray. Put half of the cubed bread into the bottom of the prepared pan. Cover with the cream cheese.
  • In a small mixing bowl, mix together sugar and cinnamon. Sprinkle casserole with half of the sugar mixture. Cover remaining bread cubes.
  • In a large mixing bowl, whisk together eggs, milk and syrup. Pour mixture over bread. Sprinkle top with remaining sugar mixture. Cover and refrigerate over night. Bake for 40 to 45 minutes. If you shake pan and bread jiggles, bake a little longer. Serve hot with syrup.

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.

PAULA DEEN'S FRENCH TOAST



Paula Deen's French Toast image

Provided by insanelygood

Categories     Breakfast     Recipes

Time 1h

Number Of Ingredients 16

1 (13- to 16-ounce) loaf of French bread
8 large eggs
2 cups half-and-half or heavy whipping cream
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 ground nutmeg
1 pinch of salt
Maple syrup, for serving
1/2 pound butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Grease a 9x13-inch baking dish generously with butter.
  • Slice the French bread into 20 (1-inch) pieces. Arrange the bread in the greased dish in 2 rows, overlapping the slices. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half or cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well-blended, but not bubbly.
  • Pour the mixture over the bread slices. Spoon some of the mixture in between the slices to be sure all are evenly soaked.
  • Cover the dish with foil and chill in the fridge overnight.
  • Preheat the oven to 350 degrees Fahrenheit.
  • For the praline topping, mix butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg until well-combined. Spread the topping over the bread slices.
  • Bake for 40 minutes, or until puffed and lightly golden.
  • Serve with maple syrup. Enjoy!

Nutrition Facts : Calories 982 cal

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