Paula Deens French Toast Recipes

PAULA DEENS "OVERNIGHT FRENCH TOAST"

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.

FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375 °F.
• Spray 13 x 9 casserole dish with nonstick spray. Put half of the cubed bread into the bottom of the prepared pan. Cover with the cream cheese.
• In a small mixing bowl, mix together sugar and cinnamon. Sprinkle casserole with half of the sugar mixture. Cover remaining bread cubes.
• In a large mixing bowl, whisk together eggs, milk and syrup. Pour mixture over bread. Sprinkle top with remaining sugar mixture. Cover and refrigerate over night. Bake for 40 to 45 minutes. If you shake pan and bread jiggles, bake a little longer. Serve hot with syrup.

BAKED FRENCH TOAST CASSEROLE

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 DEEN'S FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish generously with butter.
• Slice the French bread into 20 (1-inch) pieces. Arrange the bread in the greased dish in 2 rows, overlapping the slices. Set aside.
• In a large bowl, whisk together the eggs, half-and-half or cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well-blended, but not bubbly.
• Pour the mixture over the bread slices. Spoon some of the mixture in between the slices to be sure all are evenly soaked.
• Cover the dish with foil and chill in the fridge overnight.
• Preheat the oven to 350 degrees Fahrenheit.
• For the praline topping, mix butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg until well-combined. Spread the topping over the bread slices.
• Bake for 40 minutes, or until puffed and lightly golden.
• Serve with maple syrup. Enjoy!

PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE

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.

PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP

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.

PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE

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.