OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY
Here's what you need: eggs, half & half, brown sugar, vanilla extract, salt, bread, butter, brown sugar, pecan, ground cinnamon, ground nutmeg, salt, maple syrup
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
- Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
- Pour the egg mixture over the bread.
- Cover the baking dish in foil and refrigerate overnight.
- Preheat oven to 350˚F (180˚C).
- In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
- Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
- Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
- Serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams
PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE
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
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 OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING
This is an easy, delicious, do-ahead baked casserole brunch recipe that doesn't need any syrup, since the French toast has its own praline topping. You can microwave the praline topping slightly to help spreadability.
Provided by Kathy Markman
Categories 100+ Everyday Cooking Recipes
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13-inch baking pan and arrange bread slices in a row.
- Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
- Bake in the preheated oven until puffed and lightly golden, about 40 minutes.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 181.2 mg, Fat 31 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 14.7 g, Sodium 480.8 mg, Sugar 22.9 g
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
PRALINE PECAN FRENCH TOAST CASSEROLE
Great for Christmas morning!
Provided by jmsorce
Categories Main Dish Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
- Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
- Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g
PAULA DEENS "OVERNIGHT FRENCH TOAST"
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
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.
OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE
This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!
Provided by Elyse Ellis
Categories Breakfast
Time 50m
Number Of Ingredients 16
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 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 40 MINUTES, UNTIL PUFFED AND LIGHTLY GOLDEN. SERVE WITH MAPLE SYRUP.
- PRALINE TOPPING INSTRUCTIONS:
- COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.
Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PRALINE FRENCH TOAST CASSEROLE
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
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
OVERNIGHT FRENCH TOAST CASSEROLE
Make and share this Overnight French Toast Casserole recipe from Food.com.
Provided by Leta8076
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a 9 x 13 baking pan.
- Put 6 slices of bread in bottom of pan.
- In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
- Sprinkle 1/2 of this sugar mixture over bread.
- Add another layer of 6 slices of bread.
- In a bowl, whisk eggs with milk until well blended.
- Pour over bread layers.
- Sprinkle with remaining sugar mixture.
- Cover and refrigerate overnight.
- Bake covered at 350F 30 minutes.
- Uncover and continue baking 15 minutes or until set and browned.
OVERNIGHT FRENCH TOAST WITH PRALINE SYRUP
I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
Provided by Taste of Home
Time 40m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15x10x1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. , Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden. , Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.
Nutrition Facts : Calories 448 calories, Fat 16g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 337mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 10g protein.
PRALINE PECAN FRENCH TOAST
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Provided by SACHABEAR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 9x13-inch baking dish.
- Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g
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