Paula Deen’s French Toast Casserole: A Simple, Delicious Recipe
Well, ya know, some days you just want somethin’ sweet and hearty to start the day off right. If you’re like me, you probably get tired of the same ol’ scrambled eggs and bacon. So, let me tell ya about this here French toast casserole recipe from Paula Deen. Now, she’s a cookin’ legend, and this dish right here will make your taste buds dance!
Now, don’t go gettin’ all nervous about fancy cookin’ terms. This here recipe is real simple, even if you ain’t much of a cook. I’m gonna walk ya through it nice and slow, so don’t you worry. And trust me, you’ll be makin’ this dish for breakfast, brunch, or any ol’ time you feel like somethin’ yummy.
Ingredients You’ll Need
- 1 loaf of French bread
- 8 large eggs
- 2 cups of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 tablespoon of orange zest (if you got it, but if not, that’s fine)
- 1/2 cup of sugar
- 2 tablespoons of butter (for greasin’ the pan)
- 1 cup of chopped pecans or hazelnuts (if you like a little crunch)
- 1/4 cup of maple syrup (or more, depending on how sweet ya like it)
How to Make It
First thing ya gotta do is slice up that French bread. You want about 20 slices, about an inch thick. Lay ’em out in a nice big baking dish, about 9 by 13 inches. Now, don’t worry about the slices bein’ perfect. Just get ’em in there, stack ’em a little, overlap ’em if you need to. Grease that dish up real good with some butter, so your bread won’t stick to the bottom.
Now, grab yourself a bowl. Crack those 8 eggs right in there, and add your milk, vanilla extract, cinnamon, and orange zest. Whisk it all together good. You want to make sure that cinnamon and vanilla mix real nice with the eggs and milk. When it’s all smooth, it’s time to soak the bread.
Take each slice of bread and dunk it in that egg mix. Let it sit there for a couple minutes on each side so it soaks up all that goodness. Don’t rush, give it time to soak right in, but don’t let it get too soggy, ya know? While you’re doin’ that, you can be heatin’ up a pan and toasting your nuts—hazelnuts or pecans, whatever you got. Toast ‘em until they get nice and golden, then chop ‘em up real fine. This’ll give your casserole a nice little crunch on top.
Once all that bread’s soaked up the mixture, start layin’ the slices in your buttered baking dish. Stack ‘em high, like you’re buildin’ a little bread tower. After you’ve got all the slices in there, it’s time to make the topping. In a separate bowl, mix together the chopped nuts and the sugar. If you like it real sweet, throw in a little extra sugar. Sprinkle that all over the bread in the dish.
Now, don’t forget about that syrup! Drizzle it over the whole thing, and make sure every piece gets a little bit of sweetness. After that, cover the dish with some foil, and pop it in the fridge overnight. This lets the bread soak up even more of the egg mixture, so it gets all soft and custardy when it cooks. If you’re in a rush, though, you can bake it right away, but trust me, overnight works best.
Baking It Up
Come morning time—or whenever you’re ready to eat—preheat your oven to 350°F (about 175°C). Take that casserole out of the fridge and bake it, covered, for about 30 minutes. After that, take the foil off and bake for another 15 minutes, or until the top gets all golden brown and crispy.
Once it’s out of the oven, let it cool for just a minute. You don’t want to burn your mouth, but once it’s cool enough, slice it up and serve. You can add a little more syrup on top if you want, or even some whipped cream or powdered sugar if you’re feelin’ fancy. I like to serve mine with some fresh fruit on the side, maybe some berries or bananas. Makes it real pretty-like.
Final Thoughts
This here French toast casserole is perfect for any occasion. Whether you’re cookin’ for the family or just treatin’ yourself, it’s sure to hit the spot. And the best part? You can make it the night before, so you don’t gotta be rushin’ around in the morning. Just pop it in the oven, and it’s ready to go!
So next time you’re lookin’ for a breakfast that’s easy, tasty, and sure to impress, give Paula Deen’s French toast casserole a try. You won’t regret it, I promise you that!
Tags：[Paula Deen, French toast casserole, baked French toast, breakfast casserole, easy breakfast recipes, Southern cooking, brunch recipes, overnight French toast casserole]
