Paula Deen’s Baked French Toast
This Paula Deen baked French toast recipe is a perfect balance of sweet, buttery custard and crispy, golden bread. Topped with pecans, a touch of maple syrup, and fresh berries, this dish will quickly become a family favorite. Whether you serve it for a cozy breakfast, brunch, or special occasion, it's guaranteed to impress!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Fork or whisk
- Knife for slicing bread
- Measuring Cups and Spoons
Ingredients
- 1 loaf French bread day-old or slightly stale
- 6 large eggs
- 2 cups whole milk
- 1 cup half-and-half
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup pecans optional, for topping
- 1/4 cup maple syrup optional, for drizzling
- 1 cup fresh berries optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the bread: Slice the French bread into 1-inch thick slices and arrange them in a greased 9x13-inch baking dish.
- Make the custard: In a mixing bowl, whisk together the eggs, milk, half-and-half, brown sugar, vanilla, cinnamon, and salt.
- Pour the custard: Pour the custard mixture over the bread slices, making sure they are all soaked. Press the bread down gently to ensure it absorbs the mixture.
- Refrigerate: Cover the dish and refrigerate for at least 1 hour or overnight for best results.
- Bake: Bake the casserole in the preheated oven for about 45 minutes or until the top is golden and crispy.
- Garnish: After baking, let the casserole cool for about 10 minutes before serving. Optionally, dust with powdered sugar and top with fresh berries, pecans, and maple syrup.
Notes
- Make-ahead option: Assemble the casserole the night before and bake it the next morning for a hassle-free breakfast.
- Gluten-Free Option: Use gluten-free bread for a gluten-free version of this dish.
- Toppings: Get creative with your toppings! You can use whipped cream, a sprinkle of cinnamon, or even a drizzle of chocolate syrup for a fun twist.