Best Praline French Toast Casserole Recipes

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.

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

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.

PRALINE PECAN FRENCH TOAST CASSEROLE

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.

BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Slice the french bread into 1" slices. Arrange slices in a generously buttered 9x13 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 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 refridgerate overnight. The next day preheat the oven to 350 degrees. Combine all of the praline topping ingredients 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.

KELLY'S PRALINE FRENCH TOAST CASSEROLE

Steps:

• Slice the bread into 20-1" slices and arrange the slices in a generously buttered 13x9 or larger baking dish, in 2 rows, overlapping the slices.
• In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy.
• Pour over the bread slices, making sure all are covered spooning some in between the slices.
• Cover and refrigerate overnight.
• Next day, heat oven to 350*, make praline topping--"Praline Topping":.
• In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices.
• Bake casserole, uncovered, for 35-40 minutes til puffed and golden!

PRALINE FRENCH TOAST CASSEROLE - PAULA DEEN

Steps:

• Generously butter a 13x9 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 the refrigerator. Preheat the oven to 350. Remove the casserole from the refrigerator. Make the topping: melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1-2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.

BAKED PRALINE FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• For French Toast: 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.
• PRALINE TOPPING: Combine all ingredients in a medium bowl and blend well. Nuts are optional.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

OVERNIGHT PRALINE FRENCH TOAST CASSEROLE

Steps:

• 1. Slice the bread into 20-1" slices and arrange the slices in a generously buttered 13x9 or larger baking dish, in 2 rows, overlapping the slices. In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy. Pour over the bread slices, making sure all are covered spooning some in between the slices. Cover and refrigerate overnight. Next day, heat oven to 350*, make praline topping. Praline Topping: In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices. Bake casserole, uncovered, for 35-40 minutes til puffed and golden!

PRALINE FRENCH TOAST CASSEROLE

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.

FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Casserole - Slice French bread into bite-sized pieces. Generously butter a 9x13 pan, and put bread into pan.
• In a large bowl, combine the eggs, half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt. Beat until blended but not too bubbly. Pour mixture over bread slices, making sure all the bread is covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350. Spread Praline Topping evenly over the bread and bake for 45 minutes until puffed and lightly golden. Serve with maple syrup.
• Topping - Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above. You can add blueberries on top. Scrumptious!

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.

FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Cut loaf of bread into 1 inch slices. Arrange slices in buttered 13 x 9 pan, cutting or breaking pieces to fit and squeesing in bis and pieces of bread so there is barely and space between slices Combine eggs, haf and half, milk, sugar, vanilla, cinnamon,nutmeg and salf. Beat with whisk until blended but not bubbly. Pour evenly over bread slices, spooning some mixture in between cracks. Chill, covered, overnight. The next morning, prepare Praline Topping and spread over casserole. Bake at 350 uncovered for 40 minutes, or until puffed and light brown. Serve with syrup.

PRALINE FRENCH TOAST CASSEROLE

Steps:

• Day ahead: Morning: Cut the french bread into twenty 1-inch slices. Spread out so the slices can dry. Take the butter out to soften. Evening: Butter a 9x13 glass dish. Arrange the bread in the dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture. Set aside. Combine the praline topping ingredients in a medium bowl. Cover and set aside until the next morning. Turn the slices of bread over so that each slice is coated on both sides. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees. Spread the praline topping over the bread. Bake for 40 minutes, until puffed and golden.