Sandra A loaf of French bread, sliced 1-inch thick, soaks overnight in a custard of eggs, half and half, milk, vanilla, and warm spices. The next morning a pecan praline topping spreads over the bread before it bakes at 350°F for 45 minutes. The dish serves 6 to 8 alongside a warm raspberry syrup.
Paula Deen, host of Food Network’s Paula’s Home Cooking, builds this casserole around an overnight soak that most baked French toast recipes skip. The custard absorbs all the way through the bread overnight, not just at the surface. That deep soak is what makes the casserole puff in the oven rather than just toast.
The praline topping goes on the bread the morning of baking, not the night before. Brown sugar mixed with butter and pecans would absorb overnight like the custard, turning into a wet layer with no crunch. Keeping it separate produces the caramelized, crunchy surface the casserole is known for.
Paula Deen French Toast Casserole Recipe
Description
Paula Deen French Toast Casserole Recipe with French bread, a pecan praline topping, and raspberry syrup. Overnight prep, 45 minutes to bake, serves 6 to 8.
Ingredients
Casserole
Custard
Praline Topping
Raspberry Syrup
Instructions
- Generously butter a 9×13 inch casserole dish. Arrange the bread slices in 2 overlapping rows to fill the dish.
- In a large bowl, whisk together the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt until blended. Pour over the bread, making sure all slices are covered. Spoon extra custard between the slices. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F. Make the Praline Topping: combine butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a bowl and mix well. Spread evenly over the soaked bread.
- Bake uncovered for 45 minutes, until puffed and lightly golden.
- For the Raspberry Syrup: combine raspberry preserves, water, and liqueur in a small saucepan over medium heat. Stir until warmed and thinned to a syrup consistency. Serve alongside.
FAQs
Can challah or brioche replace the French bread?
Challah and brioche both work, and either one makes the dish richer than standard French bread produces. Challah gives a pillowy, slightly eggy texture while brioche adds more butter to each bite. Cut either to the same 1-inch thickness so the custard saturation and bake time stay consistent.
Can the pecans be left out for a nut-free version?
Three choices exist for the nut slot: pecans, walnuts, or no nuts at all. Without any nuts the topping becomes a brown sugar butter crust that caramelizes and crisps but loses the praline crunch. Walnuts are the closest swap in both texture and flavor if pecans are unavailable but tree nuts are still fine.
How long can the assembled casserole stay in the refrigerator before baking?
One overnight soak is the target, and anything beyond 12 hours risks the bread going too soft. Once the custard has fully saturated the bread, additional time in the refrigerator softens the structure past the point of recovery. Assemble the evening before and bake the following morning for the best texture.
What Paula Deen breakfast casserole works on the same holiday morning table for guests who want something savory?
Sweet casseroles and savory ones can share the same holiday morning table when the crowd is large enough. A Paula Deen breakfast casserole on this site builds a meaty, eggy bake that covers the savory side while this one handles sweet. Together they turn a holiday morning into a full spread.
What Paula Deen baked sweet works when an overnight prep isn’t practical?
Quick breads skip the overnight entirely and still deliver something special at the breakfast table. A Paula Deen banana nut bread on this site uses ripe bananas and walnuts and bakes in about an hour from start to finish. Together the two give a holiday brunch one showstopper and one easy backup.
