Paula Deen French Toast Casserole Recipe
This casserole is a hit because it combines convenience with incredible taste. The prep-ahead option saves time, making it perfect for busy mornings or holiday gatherings. Plus, it’s a crowd-pleaser with its sweet, custardy texture and crunchy topping.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Knife and cutting board (for pecans)
- Oven
Ingredients
- 1 loaf of French bread or brioche, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg optional
Pinch of salt
- For the topping:
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 cup chopped pecans
- 1 teaspoon cinnamon
Instructions
Prepare the Casserole Base
- Grease your 9x13-inch baking dish with butter or nonstick spray. Spread the cubed bread evenly across the bottom. Make sure it’s in a single layer for even soaking. In a large bowl, whisk together eggs, milk, and heavy cream. Add sugar, vanilla, cinnamon, nutmeg, and salt, mixing until smooth. Pour this custard over the bread, pressing down gently to soak it.
Let It Rest
- Cover the dish with plastic wrap or foil. Refrigerate it for at least 4 hours, or overnight if possible. This resting time lets the bread absorb all the custard goodness.
Make the Topping
- In a small bowl, mix softened butter, brown sugar, pecans, and cinnamon. Use a fork to combine until crumbly. Set this aside until you’re ready to bake.
Bake the Casserole
- Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the topping evenly over it. Bake uncovered for 45-50 minutes, until golden and set.
Check for Doneness
- The casserole should puff up slightly and feel firm in the center. If the top browns too quickly, cover it loosely with foil. Let it cool for 5-10 minutes before serving.
Notes
This casserole keeps well for a few days. Store it in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes. Add a splash of milk to keep it moist. For larger amounts, warm it in the oven at 325°F (160°C) for 15-20 minutes.