Best 7 Paula Deens Praline French Toast Casserole Recipes

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Welcome to the world of culinary delights, where breakfast takes center stage with Paula Deen's Praline French Toast Casserole. This delectable dish is a harmonious blend of classic French toast and the irresistible allure of praline, creating a symphony of flavors that will awaken your senses and transport you to a realm of pure indulgence. As you embark on this culinary journey, we present to you the secrets of crafting this extraordinary dish, guiding you through the process of transforming simple ingredients into a masterpiece that will leave your taste buds forever grateful.

Let's cook with our recipes!

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

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 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.

PRALINE FRENCH TOAST CASSEROLE - PAULA DEEN



PRALINE FRENCH TOAST CASSEROLE - PAULA DEEN image

Categories     Breakfast

Yield 8

Number Of Ingredients 10

8 eggs
1 1/2 c half and half
1/3 c maple syrup
1/3 c brown sugar
10-12 slices soft bread, 1" thick
Topping:
1 stick butter
1/2 c brown sugar
2/3 c maple syrup
2 c chopped pecans

Steps:

  • Generously butter a 13x9 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 the refrigerator. Preheat the oven to 350. Remove the casserole from the refrigerator. Make the topping: melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1-2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.

PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE



Paula Dean's Baked French Toast Casserole image

Make and share this Paula Dean's Baked French Toast Casserole recipe from Food.com.

Provided by PACE6634

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
1/2 lb butter, softened at room temperature
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. Arrange slices in a generously buttered 9 by 13-inch 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 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.
  • Combine all ingredients for the Praline Topping 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.

PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP



Paula Deen's Baked French Toast Casserole-Rasberry Syrup image

I saw Paula make this on her TV show. I made it and it was absolutely wonderful. Rave reviews from guests. If you want something that will knock your socks off, try it next weekend.

Provided by Danny Sneade

Categories     Breakfast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons sugar
1 cup milk
8 large eggs
2 cups half-and-half
butter, for pan
1 loaf French bread (13 to 16 ounces)
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
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended ( Framboise)

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, 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. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
  • Praline Topping:.
  • Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
  • Raspberry Syrup:.
  • Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

PRALINE FRENCH TOAST CASSEROLE



Praline French Toast Casserole image

Make and share this Praline French Toast Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

butter, for the baking dish
1 loaf French bread (13 to 16 oz.)
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
salt, a pinch
16 tablespoons butter, at room temperature (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup raspberry preserves, seedless
2 tablespoons raspberry liqueur, such as Chambord

Steps:

  • Grease a 13 x 9 inch baking dish generously with butter.
  • Cut the bread crosswise into twenty 1-inch thick slices.
  • Arrange the slices in two overlapping rows.
  • In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
  • Beat with a whisk until the custard mixture is blended but not too foamy.
  • Pour the custard over the bread slices, making sure they all are covered evenly.
  • Spoon some of the custard in between the slices.
  • Cover with foil and refrigerate overnight.
  • The next day, preheat the oven to 350 degrees.
  • Meanwhile, prepare the praline topping: in a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg; blend well with a fork.
  • Spread the topping evenly over the bread slices.
  • Bake until puffed and lightly golden, about 45 minutes.
  • Meanwhile, make the raspberry syrup: in a small saucepan, heat the preserves, liqueur, and 3 tablespoons water over medium heat.
  • Stir until warm and thinned out to a syruplike consistency.
  • Serve the French toast casserole drizzled with the raspberry syrup.

Nutrition Facts : Calories 1086.9, Fat 48, SaturatedFat 22.6, Cholesterol 272.5, Sodium 992.5, Carbohydrate 141.1, Fiber 5, Sugar 56.6, Protein 25.8

Tips:

  • Use stale bread: Stale bread will soak up the egg mixture better and result in a more flavorful casserole.
  • Don't overmix the batter: Overmixing the batter will make the casserole tough. Mix just until the ingredients are combined.
  • Use a deep baking dish: A deep baking dish will prevent the casserole from overflowing.
  • Bake the casserole until it is golden brown: The casserole is done baking when it is golden brown and a toothpick inserted into the center comes out clean.
  • Serve the casserole immediately: French toast casserole is best served immediately after it is baked. It can be reheated in the oven or microwave, but it is not as good as when it is fresh.

Conclusion:

Paula Deen's Praline French Toast Casserole is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a lazy weekend morning. With its sweet and decadent flavor, this casserole is sure to be a hit with everyone who tries it.

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