Thursday, December 24, 2009
Paula Deen's Baked French Toast Casserole
Jack & I filled in for Tracey, Mike, and Dave this morning so they could get a well deserved head start on their Christmas vacation. Since it's a special day - Christmas Eve! - I decided to bake a special breakfast. There was no way I would have time to make a breakfast between songs and traffic (we hardly have enough time to get a cup of coffee!). I found this recipe from Paula Deen on the Food Network site. WOW. This french toast casserole was DELICIOUS. I made it the night before and all I had to do was pop it in the oven and let it cook up. It smelled like Cinnabons as it was baking. Hope you enjoy it as much as we did!
* 1 loaf French 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 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.
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light 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.