Paula Deen Overnight French Toast Casserole Recipe
Try this Paula Deen Overnight French Toast Casserole Recipe. It is the best way to feed a crowd without standing over a stove all morning.
Ingredients
- 1 large loaf of French bread cut into 1-inch cubes.
- 8 large eggs.
- 2 cups of whole milk.
- 1/2 cup of heavy cream.
- 3/4 cup of granulated sugar.
- 2 tablespoons of vanilla extract.
- 1/2 cup of unsalted butter softened (for topping).
- 1/2 cup of light brown sugar for topping.
- 1/2 cup of chopped pecans for topping.
- 2 tablespoons of light corn syrup for topping.
- 1/2 teaspoon of ground cinnamon.
- 1/2 teaspoon of ground nutmeg.
Instructions
Prep the Dish
- Grease your 9x13 inch baking dish with butter. Place the bread cubes inside.
Mix the Custard
- In the large bowl, whisk the eggs, milk, cream, sugar, and vanilla together.
Soak the Bread
- Pour the egg mixture over the bread cubes. Press them down so they are all wet.
Let it Rest
- Cover the dish and put it in the fridge. Let it soak for at least 8 hours or overnight.
Make the Topping
- Mix the butter, brown sugar, pecans, corn syrup, and spices in a small bowl.
Add the Crunch
- Take the dish out of the fridge. Spread the buttery pecan topping over the bread.
Bake the Casserole
- Heat your oven to 350°F. Bake the casserole for 40 to 45 minutes until golden.
Serve it Warm
- Let it sit for five minutes. Serve it with warm maple syrup and fresh fruit.
Notes
- Use stale bread. Dry bread soaks up much more of the creamy custard without getting mushy.
- Don't skip the cream. The heavy cream is what makes the center taste like a rich bread pudding.
- Press the bread. Use a spoon to push the cubes down so every piece gets soaked in the egg.
- Soften the butter. This makes it much easier to mix the praline topping for the crust.
- Check the center. If the top gets too brown but the middle is soft, cover it with foil.
- Use French bread. This bread has a thick crust that holds its shape very well in the oven.