Prep Time: 20 minutes (plus overnight soaking)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus overnight soaking)
Servings: 4 people
Key Takeaways
- This Baked French Toast Paula Deen recipe eliminates stovetop flipping for a stress-free breakfast
- Prep the night before for a no-fuss morning meal that serves exactly four people
- Achieve the perfect balance of crispy exterior and custardy interior every time
- Customize with endless topping options to please everyone at your table
Introduction: Why You’ll Love Paula Deen’s Baked French Toast
Morning breakfast struggles are real. Standing at the stove flipping slice after slice of French toast isn’t how anyone wants to start their day. This is where Paula Deen’s Baked French Toast comes to the rescue!
This Baked French Toast Paula Deen masterpiece transforms breakfast from hectic to heavenly. With just 20 minutes of evening prep, you’ll wake up to an almost-ready breakfast that bakes while you enjoy your morning coffee.
What makes this Baked French Toast Paula Deen recipe so brilliant is how it combines convenience with incredible flavor. The bread soaks overnight in a rich custard mixture, absorbing all those wonderful flavors. When baked, it creates a golden, puffy breakfast casserole with crispy edges and a soft, custard-like center.
I’ve carefully adapted Paula’s famous recipe to serve exactly four people, making it perfect for a family breakfast or a cozy weekend brunch with friends.
Nutrition Information for Baked French Toast Paula Deen
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Carbohydrates | 45g |
| Protein | 12g |
| Sugar | 28g |
| Fiber | 2g |
| Sodium | 480mg |
| Cholesterol | 215mg |
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Equipment & Ingredients for Paula Deen’s Baked French Toast
Kitchen Tools Needed
| Tool | Purpose |
|---|---|
| 8×8-inch baking dish | Perfect size for creating 4 servings |
| Large mixing bowl | For preparing egg custard mixture |
| Medium mixing bowl | For combining dry ingredients |
| Whisk | For thoroughly beating eggs and mixing ingredients |
| Measuring cups and spoons | For accurate measurements |
| Rubber spatula | For scraping bowl and pressing bread |
| Aluminum foil | To cover dish during baking |
| Serving spatula | For cleanly portioning servings |
| Instant-read thermometer (optional) | To check doneness |
Complete Ingredients List for Baked French Toast Paula Deen Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Thick bread slices (French, brioche, or challah) | 8 slices (about 12oz) | Day-old bread works best for absorption |
| Large eggs | 4 | Room temperature for better mixing |
| Whole milk | 1 cup | Creates richness in the custard |
| Half-and-half | ½ cup | Adds extra creaminess |
| Granulated sugar | ¼ cup | For basic sweetness |
| Brown sugar | ¼ cup | For caramel-like flavor notes |
| Vanilla extract | 2 teaspoons | Pure vanilla extract recommended |
| Ground cinnamon | 1 teaspoon | For warm spice flavor |
| Ground nutmeg | ¼ teaspoon | Enhances overall flavor profile |
| Salt | ¼ teaspoon | Balances sweetness |
| Butter | 3 tablespoons | 2 tbsp for greasing, 1 tbsp diced for topping |
| Maple syrup | For serving | Pure maple recommended |
| Fresh berries (optional) | 1 cup | For serving |
| Powdered sugar (optional) | For dusting | For presentation |
Possible Substitutions for Baked French Toast Paula Deen
- Bread: Ciabatta, sourdough, or Texas toast can replace French bread or brioche. Check out my ciabatta bread French toast recipe for a delicious variation.
- Milk: Substitute whole milk with 2% milk (slightly less rich) or plant-based milk like almond, oat, or coconut milk (for dairy-free option)
- Half-and-half: Replace with equal parts heavy cream and milk, or use all milk for a lighter version
- Sugar: Substitute with honey, maple syrup, or coconut sugar (use ¾ the amount if using liquid sweeteners)
- Spices: Add cardamom, ginger, or pumpkin pie spice for different flavor profiles
- Mix-ins: Add dried fruits, nuts, or chocolate chips between layers
Extremely Detailed Step-by-Step Instructions for Beginners
Preparation Phase (Evening Before) – Baked French Toast Paula Deen Method
- Gather your ingredients and tools:
- Take out all ingredients to ensure you have everything
- Measure all ingredients before starting
- Allow eggs to come to room temperature (about 30 minutes on counter)
- Select your baking dish and ensure it’s clean and dry
- Prepare the baking dish:
- Take 2 tablespoons of butter and unwrap it
- Using your fingers or a paper towel, thoroughly coat the entire inside of the 8×8-inch baking dish with butter
- Be sure to cover the bottom, corners, and all sides completely
- Pay special attention to corners where sticking is most likely to occur
- This generous buttering prevents sticking and adds delicious flavor to the edges
- Prepare the bread:
- If using fresh bread, leave slices out for a few hours to dry slightly
- For the Baked French Toast Paula Deen method, slightly stale bread works better as it absorbs more custard
- Using a serrated knife, cut 8 slices of bread into 1-inch cubes (or cut each slice into 4 pieces)
- Alternatively for a more traditional look, leave slices whole and arrange in overlapping layers
- For cubed method: evenly distribute bread cubes in the buttered baking dish
- For slice method: arrange slices in two overlapping layers
- Make the custard mixture (wet ingredients):
- In a large mixing bowl, crack 4 eggs one at a time
- Check for and remove any shell fragments
- Using a whisk, beat eggs vigorously until fully combined and slightly frothy
- Pour in 1 cup whole milk and ½ cup half-and-half
- Add 2 teaspoons vanilla extract
- Add sweeteners and spices:
- Measure and add ¼ cup granulated sugar and ¼ cup brown sugar to the egg mixture
- Measure and add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt
- Whisk everything together for at least 1 full minute until completely combined
- Ensure no sugar granules remain at the bottom (rub between fingers to check)
- The mixture should be smooth and uniform in color
- Combine bread and custard:
- Slowly pour half of the egg mixture over the bread in the baking dish
- Using a spatula, gently press down on bread to help absorption
- Wait 5 minutes for initial absorption
- Pour remaining custard mixture evenly over bread
- Again, gently press bread down to help absorption
- Ensure all bread pieces are evenly soaked
- If any pieces are dry on top, flip them over
- Prepare for refrigeration:
- Dice the remaining 1 tablespoon of butter into small pieces
- Scatter butter pieces evenly over the top of the soaked bread
- Cover the baking dish tightly with plastic wrap or aluminum foil
- Press down gently to ensure a good seal
- Refrigerate overnight:
- Place the covered dish on a level shelf in the refrigerator
- Allow to soak for at least 8 hours or overnight (up to 24 hours)
- This long soaking time is essential for Paula Deen’s perfect baked French toast texture
Baking Phase (Morning) – Paula Deen’s Baked French Toast Method
- Remove from refrigerator:
- Take baking dish out of refrigerator
- Remove cover and check that bread has absorbed most of the liquid
- Allow dish to sit at room temperature for 30-45 minutes
- This step prevents a cold dish from cracking in a hot oven and promotes even baking
- Preheat the oven:
- Place oven rack in middle position
- Preheat oven to 350°F (175°C)
- Allow at least 15 minutes for oven to fully preheat
- Prepare for baking:
- If you used plastic wrap for refrigeration, remove it and discard
- Cover dish with aluminum foil, sealing edges
- The foil prevents the top from browning too quickly
- Initial baking period:
- Place dish on the middle rack of preheated oven
- Bake covered for exactly 30 minutes
- This covered period allows the custard to set without burning the top
- Check progress:
- After 30 minutes, carefully remove the foil (watch for hot steam!)
- The French toast should be mostly set but still moist
- If still very liquidy in center, recover and bake 5 more minutes
- Final baking period:
- Return uncovered dish to oven
- Bake for additional 15-20 minutes uncovered
- Watch closely during last 5 minutes to prevent over-browning
- Paula Deen’s Baked French Toast is done when:
- Top is golden brown with crispy edges
- Center reaches 160°F on instant-read thermometer
- Center is set but still moist (not liquidy)
- A knife inserted in center comes out mostly clean
- Edges have pulled slightly away from sides of dish
Serving Your Baked French Toast Paula Deen Style
- Cool slightly:
- Remove from oven and place on heat-safe surface
- Let stand for 5-10 minutes
- This brief cooling period makes cutting easier and prevents burning mouths
- Prepare toppings while cooling:
- Warm maple syrup in microwave for 20-30 seconds
- Wash and dry fresh berries if using
- Fill a small sieve with powdered sugar for dusting if desired
- Portion and serve:
- Using a sharp knife, cut into 4 equal portions
- For cleanest cuts, wipe knife between slices
- Use a flexible spatula to lift each portion onto plates
- Drizzle with warm maple syrup
- Add optional toppings: fresh berries, powdered sugar, whipped cream
- Serve immediately while still warm
Troubleshooting Paula Deen’s Baked French Toast Recipe
Problem: French Toast Is Too Soggy in the Center
- Solution: Return to oven and bake uncovered for additional 5-10 minutes, checking frequently
- Prevention: Use drier, day-old bread that absorbs more custard; ensure adequate soaking time
Problem: Top Is Burning Before Center Is Cooked
- Solution: Cover with foil for remainder of baking time
- Prevention: Keep covered longer during initial baking; check that oven temperature is accurate
Problem: French Toast Is Too Dry
- Solution: Serve with extra maple syrup, fruit compote, or whipped cream
- Prevention: Don’t overbake; reduce baking time by 5 minutes; increase amount of custard mixture
Problem: French Toast Doesn’t Puff Up
- Solution: None after baking, but still delicious!
- Prevention: Ensure bread has enough time to soak (minimum 8 hours); check that your oven temperature is accurate; don’t overcompress bread
Problem: French Toast Sticks to Pan
- Solution: Run a thin knife around edges while still warm
- Prevention: Butter baking dish more generously, especially corners and sides
Variations & Substitutions for Baked French Toast Paula Deen Style
Sweet Variations
- Berry Bliss: Add 1 cup mixed berries between bread layers before soaking
- Apple Cinnamon: Mix in 1 cup diced sautéed apples and extra ½ teaspoon cinnamon
- Chocolate Lover’s: Sprinkle ½ cup chocolate chips throughout layers
- Banana Foster: Add sliced bananas and a splash of rum extract
- Pumpkin Spice: Add ¼ cup pumpkin puree and ½ teaspoon pumpkin pie spice to custard
If you’re looking for an extra special treat, check out my Baileys French toast recipe for a grown-up twist!
Savory Options for Paula Deen’s Baked French Toast
- Cheesy: Add 1 cup shredded cheddar or gruyere between layers
- Ham & Cheese: Include diced ham and cheese between layers
- Herb Garden: Mix fresh herbs (chives, parsley, thyme) into the custard
- Mediterranean: Add sun-dried tomatoes, feta, and olives between layers
Storage & Reheating Your Baked French Toast Paula Deen Creation
Refrigerator Storage
- Allow leftovers to cool completely (about 1 hour)
- Cover tightly with plastic wrap or transfer to airtight container
- Label with date and contents
- Store in refrigerator up to 3 days
Freezer Storage
- Cool completely then cut into individual portions
- Wrap each piece tightly in plastic wrap, then aluminum foil
- Place wrapped portions in freezer-safe bag
- Label with date and contents
- Freeze for up to 2 months
Detailed Reheating Instructions
- From Refrigerator (Microwave):
- Place individual portion on microwave-safe plate
- Cover with damp paper towel
- Heat on 70% power for 60-90 seconds
- Check temperature and add 15-second intervals if needed
- From Refrigerator (Oven):
- Preheat oven to 350°F
- Place portion(s) in oven-safe dish
- Cover with foil
- Heat for 10-15 minutes until warmed through
- From Frozen:
- Thaw overnight in refrigerator (recommended)
- OR microwave on defrost setting for 2-3 minutes
- Then follow refrigerated reheating instructions above
- For Crispier Texture:
- After initial reheating, place under broiler for 1-2 minutes
- Watch carefully to prevent burning
- OR reheat in toaster oven at 350°F for 3-4 minutes
Safety Notes & Pro Tips for Paula Deen’s Baked French Toast
Food Safety
- Always cook egg mixture to 160°F internal temperature
- Don’t leave baked French toast at room temperature for more than 2 hours
- Use pasteurized eggs if serving to pregnant women, elderly, or immunocompromised individuals
- Refrigerate leftovers promptly
Beginner Pro Tips
- For extra richness: Dot the top with additional butter before the final baking phase
- For texture contrast: Mix 2 tablespoons brown sugar with ½ teaspoon cinnamon and sprinkle on top before final baking
- For perfect slices: Use a serrated knife and clean between cuts with a damp cloth
- For flavor boost: Add ¼ teaspoon almond extract alongside vanilla
- For easy removal: Line baking dish with parchment paper with overhanging edges as handles
- For individual portions: Bake in muffin tin (reduce baking time to 20-25 minutes total)
For even more French toast inspiration, explore my guide to different French toast varieties from around the world!
Happy baking your Baked French Toast Paula Deen masterpiece!
