Today at school, we had a brunch to say farewell to a co-worker. I made Paula Deen’s Baked French Toast Casserole. It’s soooo unhealthy for you, but it’s so sooooo good! I only make it on special occasions.
Get out your ingredients.
Cut up your French bread and put in greased 9×13 dish.
Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk.
Pour over the cut-up bread.
Cover with aluminum foil and put in fridge over night.
The next morning, get out your butter, cinnamon, nutmeg, brown sugar, pecans and corn syrup.
Spread praline mixture over soaked bread and put it oven.
Yummy! Serve with syrup and enjoy!
Paula Deen’s Baked French Toast Casserole (Source: Food Network)
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
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each and place in greased 9 by 13-inch baking dish.
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.
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 Ingredients:
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