I figured if Paula Deen says this baked french toast is absolutely delicious, then it must be. However, everything she makes she says is absolutely delicious, so I needed to try this to see for myself.
What I liked about this baked french toast Paula Deen recipe was that you prepare it the night before, leave overnight and cook it in the morning. So you can get all of the hard work out of the way before you go to bed and then breakfast is absolutely amazing and doesn’t feel like it’s hard to in the morning!
Well, Paula was right. This Paula Deen French Toast Casserole was absolutely delicious!! My husband said it doesn’t even need syrup because it is so good.
Baked French Toast Recipe For the Whole Family
My family didn’t even know they needed a baked French toast Paula Deen recipe in their lives until I made this the first time, but now I rarely can make anything but this breakfast! My kids love it, and I love the idea of an overnight french toast bake that can be consumed the next morning when everyone wakes up. Rather than having to spend the whole morning cooking this Paula Deen French Toast, we can just have a wonderful morning and enjoy breakfast when we’re all ready.
So next time you want a Paula Deen French Toast Casserole that you can prepare in advance, leave overnight and cook the morning of, this is it. Personally, I liked mine with syrup though mainly because I love syrup!! You can add your own flare to this baked french toast and really make it your own. Give it a try, and like Paula says, “so good ya’ll”!
For another great copy cat french toast recipe, try our Kneader’s French Toast Recipe!
- 1 loaf french bread (I actually needed about 1½ loaves) to make about 20 1 inch slices.
- 8 eggs
- 2 cups half and half
- 1 cup milk
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- dash of salt
- Praline Topping:
- 1 lb. butter (2 sticks)
- 1 cup light brown sugar
- 1 cup chopped pecans
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- The night before you want to serve this prepare the french toast by doing the following:
- Grease the bottom of a 9x13 casserole dish. Slice the french bread into 1 inch slices to make about 20 slices.
- Layer the french bread in the casserole dish in two rows, overlapping each other. Place the bread slices standing up in the dish. Beat the eggs, milk half and half, sugar, vanilla, cinnamon, nutmeg and salt together.
- Pour over the bread making sure to get in between the slices so that they all are covered by the egg mixture.
- Cover with foil and place in the fridge for the night.
- In the morning, preheat your oven to 350 degrees. Make the praline topping by combining the ingredients together and then spreading over the top of the french toast. Make sure to spread it evenly.
- Bake for 40 minutes, until puffy and lightly browned. (You may need to check it to see if it is cooked in the middle section, if not, cook it just a little longer.) Serve with syrup!