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Nov 14, 2005 03:23 PM

Anyone have a recipe for an amazing french toast casserole?

  • i

Thanks! I found several on-line bu tlooking for one someone has actually made before.

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  1. I'm not sure that this falls into the right category for you - it's bread, eggs and milk, alright, but it also includes Vermont cheddar cheese and is savory, rather than sweet. Each portion is made in a separate ramekin and you compose it the night before you plan to serve it, then pop it in the oven next morning and let it bake while you're frying up your bacon or sausage or whatever. It's another recipe from the place that *used* to be my favorite country inn:

    Charlie’s Cuckoo’s Nest
    The Governor’s Inn, Ludlow, VT

    Butter an 8-ounce oblong ramekin. Fan thin slices of yesterday’s French bread (overlapping slightly) on bottom of ramekin. Pour over the bread a mixture of two eggs and 1/3 cup of milk. Sprinkle generously with shredded Vermont cheddar cheese and dot with butter. Cover tightly with clear wrap and refrigerate overnight.

    Bake at 375° for 20 to 25 minutes. Serve with cooked bacon crisscrossed on top of the “nest.”

    Serves 1. Adjust the recipe to serve as many as you wish.

    1. I love this recipe from Paula Deen on FoodTV (who annoys the crap out of me; luckily a friend made the recipe for me). I made a double batch of this for a big potluck brunch and just about everyone there begged for the recipe. In fact, I'll give you one of the email exchanges along with my paraphrase of the recipe. Make sure you use good artisinal bread.

      -----Original Message-----
      From: Nick
      To: Mara

      Yes, it's great for large groups. I'm not sure that I'll ever make French toast the old way again!


      -----Original Message-----
      From: Mara
      To: Nick

      Thanks so much! I've already sent it on to Mandarins [Drum and Bugle Corp]. They make french toast for kids while on tour on a griddle...this would be soooo much easier and faster. They feed 100+ people, 4 times a day, so this would be a big time saver for them. Thanks for making it was so yummy!

      -----Original Message-----
      From: Nick
      To: Everyone

      Hello everyone,

      I got several requests for the recipe to the baked French toast I made over the weekend. I don't have everyone's email, but hopefully this will find its way to everyone who needs it.

      The recipe came from Paula Deen on The only changes I made were: I used maple syrup instead of corn syrup for the topping, and I used an Acme Long Italian loaf instead of French bread. I'm sure any good crusty bread would work. I also forgot to mix up the custard the night before, so it only soaked for about 4 hours instead of 8 hours. Anyway here it is:

      Baked French Toast Casserole with Maple Syrup
      Based on: Recipe courtesy Paula Deen

      1 loaf good quality French or other crusty bread (13 to 16 ounces)
      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 bread into 20 1" slices. Arrange slices in a buttered 9x13-inch 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 whisk until well blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover 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 lightly golden. Serve with warm maple syrup, though I find there's already plenty of sweetness that no extra is needed.

      Praline Topping:
      1/2 pound (2 sticks) butter, chopped into small pieces
      1 cup brown sugar
      1 cup chopped pecans or walnuts
      2 tablespoons maple syrup
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg

      Combine all ingredients and blend well.


      1 Reply
      1. re: nja

        I have made the Paula Dean recipe twice now for an annual family brunch. Everyone absolutely loves it. It makes it's own sauce so it doesn't really need the maple syrup.

      2. I've been hanging onto the linked recipe (the actual hard copy) ever since it appeared a couple yrs. ago in the LA Times Magazine. I just haven't had a chance to try it yet. Looks like a sweet breakfast bread pudding that I'd be happy to devour!! I'd use dried cranberries or cherries instead of raisins. Has anyone tried this yet? Please report back if you decide to give it a go.


        2 Replies
        1. re: Carb Lover

          I have. But then again I created the recipe based upon one a dish I had in a Maine B&B. I love this dish, and weekend guests always request it. I think the dried cranberries or cherries is a brillant idea, especially for fall.

          If you try it, let me know what you think.

          Happy Thanksgiving,

          David Leite


          1. re: Carb Lover

            Sorry, I know I'm replying to a post that's 5 years old, but I'm amazed -- I had my own hard copy of that exact page of the LA Times Magazine until around 3 years ago, and to find it here.. wow. I'd only had the chance to make it once before I lost hte recipe, but I remembered how good it is. I made it again recently, after finding the link here, and it was a hit the 2nd time around too. I love the internet!