Paula Deens Baked French Toast Casserole Rasberry Syrup
Indulge in the ultimate breakfast comfort with Paula Deen's Baked French Toast Casserole with Raspberry Syrup, a decadent dish perfect for weekend brunches or holiday gatherings. This recipe combines the rich flavors of cinnamon, nutmeg, and vanilla with the creamy texture of custard-soaked French bread, baked to golden perfection. What truly sets this casserole apart is the homemade raspberry syrup, crafted from fresh raspberries and lightly sweetened to balance the dish's richness with a tangy, fruity kick. Prepared ahead of time and baked fresh, this effortless make-ahead dish is ideal for feeding a crowd and pairs beautifully with a cup of coffee. Elevate your brunch game with this irresistible, crowd-pleasing baked French toast casserole topped with vibrant berry bliss!
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Recipe Information
Ingredients
- 1 loaf (preferably day-old, cut into 1-inch cubes) French bread
- 6 large Eggs
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 cups (1 stick, melted) Butter
- 2 cups Fresh raspberries
- 0.5 cups Sugar (for syrup)
- 0.25 cups Water
Instructions
Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Place the cubed French bread into the prepared baking dish, distributing evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
Pour the egg mixture evenly over the bread, ensuring all the pieces are soaked. Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours.
Preheat your oven to 350°F (175°C).
Remove the baking dish from the refrigerator and let sit at room temperature for 15-20 minutes.
Drizzle the melted butter evenly over the top of the bread mixture.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
While the casserole is baking, prepare the raspberry syrup. In a small saucepan, combine fresh raspberries, sugar, and water over medium heat.
Bring the mixture to a simmer, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes.
Strain the raspberry syrup through a fine mesh sieve to remove seeds (optional), and set aside.
Remove the French toast casserole from the oven and allow it to cool slightly before serving.
Serve slices of the casserole drizzled with the raspberry syrup. Enjoy!
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 491.0 g | 179% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 262.7 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1105 mg | 85% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
