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 or assembled and baked the morning of serving. 

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. 

Yield: 6-8

Author: Tina Butler | Mommy's Kitchen

Praline French Toast Casserole

Deliciously baked french toast casserole with a ooey gooey praline bottom. This casserole is easily prepared the night before and baked in the morning or assembled and baked the morning of serving.

Prep time: 8 HourCook time: 40 MinTotal time: 8 H & 40 M

Ingredients

• 1 (16 ounce) loaf french bread, french baguette, challah, or brioche bread, cut 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

Instructions

1. 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.
2. 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.
3. Add a layer of cubed bread over the brown sugar mixture. Spoon half of the egg and milk mixture over the bread.
4. Add the rest of the cubed bread and the remaining egg and milk mixture. Cover the casserole dish with foil and refrigerate overnight.
5. 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.
6. Remove from oven and drizzle maple syrup over the top of the french toast casserole. Place the dish back into the oven and place under the oven broiler.
7. 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.

Notes:

Keep in mind the drier the bread the better it will 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.  

*THIS RECIPE CAN ALSO BE ASSEMBLED AND BAKED ON THE SAME DAY*

https://www.mommyskitchen.net/2015/04/praline-french-toast-casserole.html

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Adapted from: Rach's Blog 

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