Baked French Toast Casserole with Maple Syrup

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

I'm thinking of making this Xmas morning. I always have guest staying with me, and I like the idea of being able to make this in advance. I might skip the praline topping, tho, and just sprinkle some confectioners sugar on top. That would be easier, and a bit less sweet.


Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Spring Brunch

Yield:
6 to 8 servings
Level:
Easy


Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt


Praline Topping, recipe follows
Maple syrup


Directions

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.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

[rapmarks Moderator Find all posts View Profile Close rapmarks]

boy does that sound good!

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

boy does that sound good!

Lol, I think so too!

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

I love Giada! Paula makes my teeth hurt with all the sugar and fat!

Baked French Toast with Blueberries

Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Mother's Day Brunch

Time:
55 min
Prep
10 min
Cook
45 min
Yield:
4 to 6 servings
Level:
Easy

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar
Directions
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

LOL, funny girl!

Ingredients
1/4 cup (4 Tablespoons) butter, melted
3/4 cup packed light brown sugar
1 loaf brioche or challah (French toast can also be sliced 1 1/2 inches thick)
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping

Directions
1In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
2Arrange slices of bread in the baking dish overlapping if necessary.
3Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
4Sprinkle chopped pecans over bread slices.
5Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
8Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
9Adapted from Ezra Pound Cake | The kitchen confessional of Rebecca Crump.

This one comes with funny commentary

I’ve always been a lover of French toast and would take French toast over pancakes any day of the week. So you would think that I would be crazy for French toast casserole. But I’ve tried several recipes over the years and they have all been disappointing. I have what I call “Goldilocks Syndrome.” This recipe is too sweet, this recipe is too eggy, and this recipe is too dry.

So when I tried this Overnight French Toast Casserole, I knew exactly what I was looking for and had plenty of other similar recipes in my mind to compare it to.

Maybe Goldilocks wasn’t high maintenance. Maybe she was just a girl who knew what she wanted. What would Goldilocks say about this one? There’s no doubt in my mind that she would say this one…was just right. Not too dry, not too wet, not too sweet.

I love that this is an overnight casserole recipe. Have I mentioned I’m not a morning person? We often have company staying at our house, and I’m always looking for a breakfast dish that I can prepare ahead of time so when morning comes, little old grumpy me can just throw it in the oven. This French toast casserole took me under ten minutes to prepare the night before.

Here it is right out of the oven. Gorgeous.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Pat,

I love Giada! Paula makes my teeth hurt with all the sugar and fat!

LOL...The sugar & fat are the fun parts, at least for Xmas morning. Besides, with what I normally serve on Xmas, it will hardly make a difference.

I'm loving the idea of baked French Toast, tho. Maybe I'll be good, and get fat free half & half.

[rapmarks Moderator Find all posts View Profile Close rapmarks]

My daughters family will be flying in at 10:50 Christmas Morning she will deliver her baby on Dec 12 and she, the baby and TJ, age 2 will be spending the 12 week maternity leave with us. One of these dishes could work for something to eat when they get here.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Congrats on the new baby!! Enjoy the time with your family. I think the baked french toast would be perfect!

My daughters family will be flying in at 10:50 Christmas Morning she will deliver her baby on Dec 12 and she, the baby and TJ, age 2 will be spending the 12 week maternity leave with us. One of these dishes could work for something to eat when they get here.

[MargeS Senior Member Find all posts View Profile Close MargeS]

Thanks guys! This will be perfect for my holiday guests!!

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Definately go with challah bread on this one. It's got a thicker, coarser consistency and would probably handle the overnight in the fridge well. I'm having horrible visions of what this would look like made with french or italian bread.

[IreneLF Senior Member Find all posts View Profile Close IreneLF]

This one works really well:

Baked French Toast

Combine in lightly greased 9 by 13 inch pan :

1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon

Toss together and top brown sugar mixture with:

3 medium peeled sliced apples (orig recipe said granny smith, i've used
whatever)
1/2 cup raisins

Arrange on top:

French bread cut into 1" slices

Mix together and pour over bread:

6 large eggs
1 1/2 cup milk
1 tablespoon vanilla
2 teaspoons cinnamon

Cover and let sit overnight. Bake (covered) at 375 degrees for 40 minutes. Uncover and bake 5 more minutes or as needed. Let stand 5 minutes before serving.

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

Irene, your versions looks down right HEALTHY compared to the others!

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Irene, your versions looks down right HEALTHY compared to the others!

Yeah, we're getting healthier, and healthier....Next thing you know, we'll be skipping the Baked French Toast, and serving all bran cereal, yogurt, and fresh fruit.


I like Irene's version, too, especially for a regular Sunday. Actually, I like them all, for various reasons/occasions!

[jackio Gold Contributor Find all posts View Profile Close jackio]

I made one very similar to Irene's recipe 2 years ago. DD and I loved it, but the menfolk didn't care for it.
They want Pillsbury Grand Cinnamon Buns with the squeezy icing on Christmas morning!

[Kay H Senior Member Find all posts View Profile Close Kay H]

Yeah, we're getting healthier, and healthier....Next thing you know, we'll be skipping the Baked French Toast, and serving all bran cereal, yogurt, and fresh fruit.

What the h**l, it's the holidays.