Baked French Toast Casserole

While my food selections for the other two meals of the day are, shall we say, limited, I love me some breakfast foods. Pancakes, waffles, bagels, muffins, and of course French toast are all good in my book. I don't like eggs though. I know. Strange.

So for Mother's Day brunch this year, I decided to give the lovely and charming Miss Paula Deen's Baked French Toast Casserole a try. And I was very happy I did. I used a somewhat small (in diameter) loaf of French bread, and I think next time I would use a bigger-sized loaf. But it was a breeze to make, and came out tasting yummy. Best of all, you make it the night before, and the morning of your breakfast or brunch, just pop it out of the fridge, sprinkle on the topping, bake it for 40 minutes, and enjoy.

Baked French Toast Casserole


1 loaf of French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 TBSP sugar (I used Splenda for Baking)
1 TSP vanilla extract
1/4 TSP cinnamon
1/4 TSP nutmeg
Dash of salt
Praline topping (see below)
Maple syrup (I omitted, since the French toast seemed sweet enough without it)


1. Slice French bread into 20 slices, 1-inch thick each. Arrangle slices in a generously buttered or sprayed 9x13 flat baking dish in two rows, overlapping the slices.

2. 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.

3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some mixture in between the slices. Cover and refrigerate overnight.

4. The next day, preheat oven to 350 degrees.

Praline Topping

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 TBSP light corn syrup

1/2 TSP cinnamon

1/2 TSP nutmeg

Combine all ingredients in a medium bowl and blend well. Spread evenly over the bread, and bake for 40 minutes, until puffed and lightly golden.

10 Responses to “Baked French Toast Casserole”

  1. # Blogger Marie

    Holy decadence. Looks awesome! When are you opening your B&B, Kristi??  

  2. # Anonymous Clare Eats

    that looks awesome!
    I agree popping it in the oven when you mke up is a great idea.

    how different is it to bread and butter pudding in taste?  

  3. # Anonymous sher

    Oh, you can never go wrong with Paula!!!!! My dream is to eat at her restaurant someday. And breakfast is my favorite meal--when it's one of those knock your socks off meals--like this one.  

  4. # Blogger Binulatti

    Can I come to your B&B? I'll clean my own room. Please?  

  5. # Anonymous Clare Eats

    BTW I just noticed the counter!!

  6. # Blogger l

    sdluigy 7yi4rgh Sorry - I was wiping the drool from my keyboard.  

  7. # Blogger kenju

    I printed that recipe. I love breakfast also - any time of the day! Thanks for the recipe.  

  8. # Blogger Christine

    Oh my that looks delicious.


  9. # Blogger Kristi

    Marie-I would love to do that. One in the Finger Lakes would be awesome.

    Clare-This is definitely less sweet, and more "eggy" like french toast. Although I'll admit it's been awhile since I've had bread pudding.

    Sher-Me too! I was just talking about this with a friend the other day. I've seen her restaurant on the Food Network and I would love to go there.

    Karrie-But of course!


    Kenju-I hope you enjoy it. Let me know how you like it when you make it.


  10. # Anonymous Anonymous
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