Baked French Toast Casserole 
Based on 24 reviews
This yummy casserole is great for saying “Good morning” to company at breakfast.
Ingredients:
dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Praline Topping:
1/2 pound (2 sticks) 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
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Directions
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 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. 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.
Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 8 hours 45 minutes
Difficulty: Moderate
Show: Paula's Home Cooking
Ratings for this Entry:
Submitted on November 11, 2009
I watched Paula make this on one of her shows a few years back. I was quick to get whatever I could write on to get the receipe. This has been my families favorite breakfast. It is simply the best you will ever taste.
Submitted on October 10, 2009
Submitted on September 9, 2009
THE BEST, THE BEST and every time I serve it, we call it "crack", because it's so addicting!
Submitted on September 9, 2009
HUGE hit with the family!!! Always want to know when I'm having brunch
Submitted on August 8, 2009
I make this recipe every Christmas morning, and I also make it for special guests who come for breakfast or brunch. Very easy to make, and the results are excellent and delicious!
Submitted on August 8, 2009
This is delicious! Everyone at my brunch asked me for the recipe.
Submitted on August 8, 2009
I had a housefull of college-bound boys spend the night. I had this for them the next morning. It was wonderful! They kept thanking me for breakfast. There's no butter in this dish - just love!!!
Submitted on July 7, 2009
Submitted on July 7, 2009
This is absolutely amazing. I fixed one of these to bring for breakfast at work this morning. I think there was maybe a few crumbs left in the pan. I didn't use the raspberry syrup. I just paired it with butter-maple syrup and powdered sugar. It's a little on the sweet side with the praline topping so go easy on the syrup! Overall- HUGE SUCCESS!
Submitted on July 7, 2009
I made this breakfast casserole for the 4th of July. We all loved it, not a piece was left. I didn't use the Raspberry syrup. It was sweet enough with the praline topping. Very good recipe.
Submitted on July 7, 2009
This was easy and delicious -- two of my favorite things! I made this for our "day after the 4th of July" breakfast and it was a huge hit -- the raspberry syrup was perfect for the summer. I couldn't find Raspberry Liqueur, but used Triplsec instead and it worked just fine. Thank you so much Paula Dean!!
Submitted on June 6, 2009
To die for! So easy to make. I have made it several times and there is never any left over. It is so good I think it deserves real maple syrup!
Submitted on June 6, 2009
If you haven't tried this recipe yet, OMG are you missin' out. I made this for my mom's 60th birthday and every bite was a compliment. Thank you Paula
Submitted on June 6, 2009
Just have to say that I made this for my mom's birthday and it was a smashing hit. Thank You Paula for all your great recipes.
Submitted on May 5, 2009
THIS IS TOTALLY AMAZING, I'VE MADE IT A BUNCH OF TIMES AND EVERYONE JUST LOVES IT.. DELICIOUS!!! XOXO
Submitted on May 5, 2009
This is the best reason to wake up in the morning!!!! LOVE IT!!!!
Submitted on May 5, 2009
Paula I love this recipe. I like to make it for a special morning or a holiday. You don't even need the syrup. Thank you for sharing it with us! Donna
Submitted on April 4, 2009
Served this for company as well as extended family and it was a huge success! We just used regular syrup and loved it!
Submitted on March 3, 2009
This is a wonderful recipe. It's good even without the syrup! Truth be told, I was thinking how good a big ol' scoop of Vanilla ice cream would be on it!
Submitted on February 2, 2009
YUMMY!!!!!!!!!!
Submitted on December 12, 2008
I prepared this for Christmas morning and what a hit it was....My husband enjoys eating, but doesn't usually voice his opinion unless asked, he went back for seconds and would of gone for thirds had I not stopped him, he just continued saying, "wow, this is sooo good! Thank you Paula for giving me a new recipe, and making my Hubby happy.
Submitted on December 12, 2008
Absolutely delicious although a bit sweet(just like Paula)We didn't even need syrup with it. Everyone loved it!
Submitted on November 11, 2008
I make this every christmas and my family loves it!
Submitted on November 11, 2008
this casserole is melt in your mouth good i made it for mothers day and it was a huge hit
