Friday, September 28, 2007

Baked French Toast Casserole with Maple Syrup

I love Paula Deen. I admit it. She's corny and annoying and lord help us she makes the most unhealthy food but I love her. I grew up in Baton Rouge/New Orleans before moving to Texas and she makes a lot of things that I grew up with. She makes them with extra butter and mayo. heh. Anyway, so while I was browsing her recipes on the Food Network website I found a recipe of hers that I had to try.

Baked French Toast Casserole with Maple Syrup

Recipe by Paula Deen found via Food Network website

1 loaf French bread (13 to 16 ounces) (The loaf I had was a bit shorter then the normal loaf so I only got 12 slices, including the ends, out of it)
8 large eggs
2 cups half-and-half
1 cup milk (GRRR. I noticed after I started the recipe that the milk I had was expired by a couple of days so I trashed it and used 1/2 c evaporated milk and 1/2 c water as suggested by Aunt Edna's Kitchen)
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 (see note above), 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.

Praline Topping:
1/2 pound (2 sticks) butter (I put it in the micro for about 10 seconds to soften it up and make it easier to mix)
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.

Breakfast was:
Baked French Toast Casserole with Maple Syrup
Hot (spicy) Sausage Patties

It was sooooo yummy and I am sooooo full! Bless you Paula Deen and all of your devilish devine recipes!

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