Friday, September 30, 2011

Freezer Cooking Friday: Baked French Toast with Maple Syrup

French Toast Before it went into freezer
Okay, so after trying out like five of Paula Deen's recipes over time and gaining, I'm pretty sure, a collective five pounds from said recipes, I'd like to say that I think this woman will one day be the downfall of society *laugh*.

Anyway, while trying to look for cool gluten free recipes that I COULD do (since I'm not a naturally talented baker), I stumbled across her recipe for Baked French Toast Casserole with Maple Syrup and HAD to try it.

I varied from the recipe a little in that I didn't bake it when it was ready (nor did I store it in the fridge overnight), so that I could convert the recipe for freezer cooking.  And holy COW is this stuff awesome!  Gluten free bread or not, you'll eat seconds.

Just to warn you, no, in no way shape or form is this recipe healthy for you.  And honestly?  I'm okay with that ;).

Paula Deen's Baked French Toast with Maple Syrup (converted directions for freezer cooking) Taken and adapted from

  • 1 loaf French bread (13 to 16 ounces)...I used Namaste white bread made in my bread maker.
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

    The next day, preheat oven to 350 degrees F.

    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

    Praline Topping:

    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup (I used maple syrup to avoid the corn syrup)
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg

    Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


    Make the casserole, but instead of putting into fridge to sit, let sit for about 1/2 hour to let the bread soak in some of the liquid. While that is going on make your praline topping and then I just spread it on top of the casserole with a spatula.

    Cover with alluminum foil and place in freezer.

    When ready to cook:

    Remove from freezer the night before and place in fridge to defrost. Uncover. Bake at 350 degrees for 40 minutes or until everything...well looks done :). Or you could probably bake at 350 degrees for about an hour from frozen, but start checking it after 45 minutes to make sure the top doesn't get too brown or something.

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