Praline French Toast Casserole

Last month I was supposed to post a Paula Deen recipe and participate in the Celebrity Cook-Along hosted by Lynn at Happier Than A Pig In Mud.  The month slipped by...I didn't think about it until the day I was to post!  I tried to hurry and select my recipe.  But, I could not even find the cookbook.  The Kitchen Gnome suggested I look under the mayonnaise!  I laughed when I finally found it under the mayonnaise and next to the butter!

There is no mayonnaise in this one, folks...just a little butter.  I knew that I would have to make this dish when I first sampled it at a breakfast in honor of a co-worker's birthday.  It was so rich and so was just yummy!  It stretched a long way....A little serving works best on this rich casserole so there are at least 12 servings...maybe more.  I know I stepped back into the room for a second serving!

Praline French Toast
Paula Deen and Friends

Yield:  8 servings

8 eggs
1 1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

Generously butter a 13 X 9 inch casserole dish.  (This size dish does not really work.  All of the bread won't fit and it over-flowed in the oven the first time I made it.  I used the lasagna pan this time.  It you use a smaller pan, be sure to place the casserole on a baking sheet.)
Mix the eggs, half and half, maple syrup, and sugar in a large bowl.  Place the bread slices in the prepared casserole dish and cover with the egg mixture.  Cover with plastic wrap and let soak overnight in the refrigerator.

Preheat the oven to 350° F.  Remove the casserole from the refrigerator.

Make the topping:  Melt the butter in a saucepan.  Add the sugar and maple syrup and cook for 1 to 2 minutes.  Stir in the pecans.  Pour the mixture over the bread and bake for 45 to 55 minutes.  Allow to sit for 10 minutes before serving.


This is a great dish and should satisfy the sweet tooth for at least six months!

I am sharing this at Full Plate Thursday hosted by Miz Helen's Country Cottage, Sweets for a Saturday hosted by Lisa at Sweet as Sugar Cookies, Foodie Friday hosted by Michael at Designs by Gollum and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.


  1. Oh my word-this sounds outta this world delicious!!!

  2. It's like eating dessert for breakfast. This would be wonderful on a Sunday brunch buffet.

  3. If it is Praline, then a Texan will love it. Your Praline French Toast looks delicious and we of course would really enjoy it. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  4. That looks soooo good. It really is dessert for breakfast.

  5. This looks and sounds sinfully delicious.

    I hope to see you at this month's celebrity cook-along. Also, I am hosting an ice cream social on July 17 (National Ice Cream Day). I hope you will join me.

    Have a great weekend! La

  6. this looks incredible. This could almost be one of those breakfasts for dessert... either way I am in love.
    thanks for sharing.

  7. I love Paula Deen's laughter and how she rolls her beautiful blue eyes when she tastes a dish. I just have to be careful not to buy any of her cookbooks, lest I be tempted to eat like her all the time. This sounds decadent. Dangerously decadent.

  8. I don't think I could have this one in the house! It sounds and looks incredibly delicious.

  9. This casserole sounds delicious and satisfying. What a great recipe to share especially cooking for a crowd.


  10. I could eat the entire pan. Thanks for linking to Fat Camp Friday, see you next week!

  11. this recipe looks amazing to me!!!!!

  12. I have been looking for a french toast recipe and I believe I just found it! This looks so very good!

  13. I like your recipe. Now I can enjoy a day full of sweet. Goodbye bitterness. I will share your recipe to my colleague. I’m sure they’ll love it too.


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