Go Back
Paula Deen Baked French Toast Recipe

Paula Deen Baked French Toast Recipe

Do you love a sweet breakfast? The Paula Deen Baked French Toast Recipe is a classic. It is perfect for slow Sunday mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Cuisine Southern
Servings 8
Calories 520 kcal

Equipment

  • Large baking dish
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Measuring cups
  • Spatula

Ingredients
  

  • 1 Loaf French Bread
  • 8 Large Eggs
  • 2 Cups Half-and-half
  • 1/2 Cup White Sugar
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Cinnamon
  • 1/2 Lb Butter
  • 1 Cup Brown Sugar
  • 1 Cup Pecans
  • 2 Tbsp Corn Syrup

Instructions
 

  • Slice your French bread into thick rounds. Place them in the greased baking dish. Arrange them in two neat rows.
  • Whisk the eggs in a large bowl. Add the half-and-half and white sugar. Stir in the vanilla and cinnamon now.
  • Pour the egg mixture over the bread. Make sure every slice is fully covered. Let it sit in the fridge overnight.
  • Preheat your oven to 350 degrees. Take the dish out of the fridge. Let it reach room temperature slowly.
  • Combine butter and brown sugar in a pan. Add the corn syrup and chopped pecans. Mix them over low heat until blended.
  • Spread the topping over the soaked bread. Use a spatula to cover the edges. This creates the crunchy crust.
  • Place the dish in the hot oven. Bake it for about 40 minutes. The top should be golden and bubbly.

Notes

  • Use day-old bread for a better texture.
  • Whisk the eggs very well to avoid lumps.
  • Do not skip the overnight soaking time.
  • Grease your baking dish with plenty of butter.
  • Check the oven early to prevent burning pecans.
  • Let the dish rest before you serve it.
  • Use high-quality vanilla for the best aroma.
  • Spread the topping all the way to edges.
Keyword Paula Deen Baked French Toast Recipe