Mommy's Kitchen - Recipes From my Texas Kitchen: Praline French Toast Casserole {Overnight Recipe}

Friday, April 17, 2015

Praline French Toast Casserole {Overnight Recipe}

Deliciously baked french toast casserole with a ooey gooey praline bottom. This casserole is easily prepared the night before and baked in the morning. 
Today I have a tasty breakfast dish to share with y'all! Last weekend I made a new Overnight French Toast Casserole recipe that everyone loved! In the past, I've made my regular standby recipe with good results, but for some reason I liked this version so much better.  

Anytime I have leftover french bread from dinner, I always save the leftovers in a large Ziploc bag and tuck it away in the freezer. Once I get enough bread together this french toast casserole is usually the first recipe that comes to mind.  My favorite breakfast dishes are no fuss overnight recipes and they're great during the holiday season. 


This french toast casserole held up extremely well, especially since it's an overnight recipe. Some people still might have a problem with the middle being a little soft, but it's not mushy or soggy in any way. This recipe starts with an ooey gooey praline sauce that's out of this world good!  The middle is soft and moist and the topping is crispy. 

The original recipe called for Texas toast, but I think that particular bread doesn't hold up very well in these types of casseroles. I recommend using day old french bread or french bread baguettes. Do you like overnight breakfast casseroles? Let's get started on this delicious recipe. 


Cut the french bread into 1 1/2 inch slices and then cut into 1 inch cubes; set aside. Using a microwave safe dish melt the butter in the microwave. Add the brown sugar and mix to combine. Spread the brown sugar mixture on the bottom of a 13 x 9 inch pan or similar. 

In a separate bowl, add the milk, eggs, cinnamon, and vanilla extract together; mix until blended. Add a layer of cubed bread over the brown sugar mixture. Spoon or pour half of the egg and milk mixture over the bread. 

Add the remaining cubed bread and the rest of the egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight. In the morning remove casserole from the refrigerator and remove the foil. Preheat the oven to 350 degrees. Bake the french toast casserole for 35-40 minutes until bubbly and set.  

Remove from oven and drizzle maple syrup over the top of the casserole. Place the dish back into the oven and place under the oven broiler until the top starts to caramelize (1-2 min). Watch the casserole closely because it only takes a couple minutes. 

Remove from oven, cool and cut into serving size pieces. 


Praline French Toast Casserole 
1 - 16 oz loaf french bread, french baguette, challah, or brioche breadcut into 1 1/2 inch cubes (day old is best)
1/2 - cup (1 stick) butter, melted
1 - cup light brown sugar
2 - cups milk
5 - eggs, lightly beaten 
1 - teaspoon cinnamon 
2 - teaspoons vanilla extract
2 - tablespoon real maple syrup

Cut the french bread into 1 1/2 inch slices and then cut into 1 inch cubes; set aside. In a microwave safe dish melt the butter in the microwave. Add the brown sugar and mix to combine. 

Spread the brown sugar mixture on the bottom of a 13 x 9 inch or similar pan. In a separate bowl, add milk, eggs, cinnamon, and vanilla extract; mix together until blended. 

Add a layer of cubed bread over the brown sugar mixture. Spoon half of the egg and milk mixture over the bread.  

Add the rest of the cubed bread and the remaining egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight. 

In the morning remove casserole from the refrigerator and remove the foil. Preheat the oven to 350 degrees. Bake the french toast casserole for 35-40 minutes until the casserole is bubbly and set.

Remove from oven and d
rizzle maple syrup over the top of the french toast casserole. Place the dish back into the oven and place under the oven broiler. 

Broil the topping just until it starts to caramelize just a bit (1-2 minutes). Watch the casserole closely because it only takes a couple minutes. Remove from oven, cool and cut into serving size pieces. 

Cook's Note: Also keep in mind the drier the bread the better it is hold up and soak in all the custard batter. Day old bread works the best, but what I like to do is cut the bread into 1 1/2 inch slices and lay them on a baking rack to dry for a couple hours before cutting into cubes and assembling the casserole. 

Another option is to add the bread cubes into a large bowl, pour the egg & milk mixture over the bread, and toss before adding the bread cubes over the praline bottom. I think this would be a lot easier as well as ensuring all the bread cubes get saturated.  

Servings: 6-8 depending on the size
Adapted from: Rach's Blog 

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10 comments:

June Burns said... #

Looks delicious! I'd love praline for breakfast, sounds like my kind of way to start the day :)

Leslie said... #

I'm salivating!!! I do love making overnight French toast but I haven't in a while! Can't wait to give this recipe a go! I bet it will smell and taste delicious with those warm rich flavors.
Blessings,
Leslie

Colleen said... #

Looks and sounds wonderful and what a great dish to make when you have overnight guests.
My grandkids would love this.
Thank you

Marie Fincher said... #

Looks delicious but I prefer to try it before offering to my friends so I am going to try.

Charlie Savva said... #

Could you do this with challah bread?

Tina Butler said... #

Probably if it wasn't fresh. Day old or leftover bread works best. If I have fresh bread what I do is place the slices out flat on a baking rack or cookie sheet and let them dry out a bit for a couple hours or even overnight. Then use them in my recipe.

Accountants Lady said... #

That's a bit different! I usually associate praline with chocolate but this looks delicious!

Cozinha Caseira said... #

Que aspeto fabuloso, gostei muito da sugestão.

Anonymous said... #

Where are the "pralines" in this recipe?

Tina Butler said... #

It's praline french toast. You don't add actual pralines the brown sugar and butter makes a praline bottom on the french toast.