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We recently had the chance to spend a weekend away with friends and were treated to this incredible do-ahead French Toast casserole that knocked our socks off.  We didn’t rest until we had the recipe.  And now you have it too, belles!!  We wouldn’t mind at all if someone surprised us with this bit of yumminess on Mother’s Day…just sayin’…  
Baked French Toast Casserole 

From Paula Deen, y’all!!

Serves 8-10 

Prep: 20 minutes

Inactive:  8 hours (overnight)

Bake:  40 minutes @ 350 degrees


1 loaf French bread, cut into 20 slices

8 large eggs

2 c half-and-half

1 c milk

2 T sugar

1 t vanilla extract

1/4 t ground cinnamon

1/4 t ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Now…for the assembly:   

Gather ingredients and slice bread, arranging in two layers in a greased 9×13 casserole dish.


Beat eggs, half & half, milk, sugar, vanilla and spices until well-mixed

Pour egg mixture over bread and gather topping ingredients:

1 stick butter (Paula calls for two…of course)

1 c chopped pecans

1 c brown sugar

2 T light corn syrup

1/2 t ground cinnamon

1/2 t ground nutmeg


Melt butter and combine with all topping ingredients.  Spread evenly over the entire dish.

Cover tightly with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees.  Uncover and bake 40 minutes.

Serve with maple syrup…and enjoy!!

Happy Mother’s Day!!!