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    You are in: Home / Recipes / Baked French Toast Casserole With Maple Syrup Recipe
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    Baked French Toast Casserole With Maple Syrup

    Baked French Toast Casserole With Maple Syrup. Photo by medieval wench

    1/4 Photos of Baked French Toast Casserole With Maple Syrup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Jamia Motsinger's Note:

    This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Praline Topping

    Directions:

    1. 1
      Slice French bread into 20 slices, 1 inch thick.
    2. 2
      Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
    3. 3
      In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
    4. 4
      Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
    5. 5
      Spoon some of the mixture in between the slices.
    6. 6
      Cover with foil and refrigerate overnight.
    7. 7
      The next morning, preheat oven to 350°F.
    8. 8
      Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
    9. 9
      Serve with maple syrup.

    Ratings & Reviews:

    • on April 11, 2009

      55

      I absolutely love this recipe and have been making it for awhile; however, I just can't in good conscience feed my family something that has almost 64 grams of fat per serving!! I've made some slight adjustments, and it tastes almost exactly the same, in fact, we like it better - not SO rich and greasy: I use egg beaters instead of whole eggs; whole milk instead of half and half; spray the pan with Pam; cut the topping amount in half. Drops the fat grams to 15-20 per serving - still high, but at least reasonable. But it is a fabulous recipe - enjoy!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008

      45

      Loved the praline topping on this. I reaad the reviews about some people finding this soggy after baking. So I looked up other recipes like this one. My findings were that the egg/milk ratio in this recipe were higher then others. The 1 cup of milk was not added when I made this, which worked well. Topping: I melted the butter added everything into the pan stirred and poured over bread mixture. I baked it at 400 degrees for 1 hour. I found that the top burnt because of the higher temp. So next time I will cover with foil for the first 45 minutes. Thank you for posting. I forgot to say I made this for my DD's prom breakfast at our house 4/2008. We have 6 guest here at 4:30 AM

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2008

      55

      I think this is wonderful. The first time I made this was for my son's baptism. I made a couple of them the night before and put it in the oven covered with tin foil before we left for the church (reduced the temp. a little too) and let it bake while we were gone. When we got home it was delicious and many guests asked for the recipe. Now I make it every now and than when I just crave it. Due to my sons allergies to milk and tree nuts I use 3 cups of rice milk and leave out the nutmeg and pecan's. I also just make half the topping with crisco and brown sugar and cinnamon. It is still delicious (though I miss the pecans). I don't even let it sit overnight. I just make sure that all the bread is well soaked. It turns out like a bread/custard. You should let it rest about 10 minutes before serving.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (51)

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    Nutritional Facts for Baked French Toast Casserole With Maple Syrup

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1296.9
     
    Calories from Fat 576
    44%
    Total Fat 64.1 g
    98%
    Saturated Fat 30.2 g
    151%
    Cholesterol 364.8 mg
    121%
    Sodium 1334.1 mg
    55%
    Total Carbohydrate 151.0 g
    50%
    Dietary Fiber 6.0 g
    24%
    Sugars 47.4 g
    189%
    Protein 34.2 g
    68%

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