Paula Deen’s Praline French Toast Casserole

Posted by annauk1 on October 29, 2011
Posted in: American cookbooks, American recipes, Desserts, Paula Deen, Puds. 17 Comments

I don’t know if you know this fact about me….

I adore American recipes!

 American recipes in general, but American South recipes in particular.

Ergo, I love the ebullient, effusive Paula Deen, who, to me is the shining beacon of this form of cooking. I like her generous ways, her love of butter and cream and sugar and I just like to watch her and listen to her Southern drawl y’all……

So, of course, when I saw that Ms. Deen had a Southern cooking bible due to be published, I put it on pre-order months back. And can I say – it’s fantastic!
It’s comprehensive, detailed, interesting, with page after page of recipes that I’m dying to try!

Here’s the first one:

Praline French Toast Casserole

It’s a kind of sweet, creamy, nutty, deluxe bread and butter pudding, the praline topping really takes this gorgeous dessert into another league.

Stellar.

Butter, for the baking dish
1 loaf French bread, 13-16 oz.
8 large eggs
2 cups half and half (double cream)
1 cup whole milk
2 tbsp granulated sugar
1 tbsp vanilla extract
half tsp ground cinnamon
half tsp grated nutmeg
pinch of salt.

Praline topping:
2 sticks (8oz) butter at room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
half tsp ground cinnamon
half tsp grated nutmeg.

1. Grease a 13×9 inch baking dish with butter (I left this step out and used a large, round ceramic deep pie dish instead)

2. Cut the bread into thick slices, place in dish overlapping. (I used small brioche rolls, about 10 of them)

3. In a large bowl combine the eggs (I only used three because I don’t like things too ‘eggy’) cream, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until blended, pour over the bread slices, cover with foil and refrigerate overnight (I didn’t do this as I didn’t have time, I don’t think it mattered as I used brioche, not crusty French bread)

4. Preheat oven to 350deg.F, Gas mark 4, 180deg.C or 160deg.C if you have a fan oven like me.

5. Prepare the praline topping by mixing the butter, brown sugar, pecans, corn (or golden) syrup, cinnamon and nutmeg and blend well. Spread topping over bread slices, bake until puffed and golden, about 45 minutes.

After this resounding sweet success I think I love Paula Deen even more.

17 comments on “Paula Deen’s Praline French Toast Casserole”

  1. I love Paula Deen Anna and this recipe looks so over the top delicious! I've really been enjoying watching her show on Food Network, I love the fact that she isn't afraid of a little (or a lot!) of butter and sugar! I might just have to put her book on my Christmas wish list 🙂 xxx

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  5. Paula Deen's personality is so effusive and welcoming – every time I tune into the Food Network I can't help but smile with her as she cooks. This recipe sounds delicious and looks characteristically delightful 🙂

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  6. I love the idea of a deluxe bread and butter pudding – this looks amazing. Have to admit I hadn't really heard of her before though!

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  13. Me too! You only have to tell me it's a traditional Southern recipe and I'm sold!I took a little while to warm to Paula Deen – I wasn't sure if she was genuine or not. Now I'm sure she is and I love her and her no nonsense approach to cooking and ingredients. She's one of the few cooks around who hasn't caught the modern disease of apologising for using butter or cream!

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