French Toast fans will definitely want to check out Paula Deen’s recipe for this delicious looking French Toast Casserole. I wouldn’t think of this as a summer food, but while the mornings are still quite chilly this would be a fabulous breakfast or brunch for the whole family.
Ingredients
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
Directions
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.
Praline Topping:
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.
The above recipe is credited to Paula Deen. You can find more of Paula’s recipes at the Food Network Website.
If you try it out make sure to stop back by and let me know how it was!
Technorati Tags: French Toast Casserole, Paula Deen, Recipe, Breakfast, Brunch
Written by Ashtyn Evans – Visit Website
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Ashtyn is in her early 30s. She is a mother, writer, college student, and music lover. Ashtyn has had a successful career as a writer since 2003. She turned to blogging in 2005. Ashtyn attends Wright State where she is getting a degree in Psychology. She has extensive knowledge in SEO and Social Media Development.
This sounds soooo good (I’d have to leave off the nuts), it’s like a breakfast bread pudding. And, of course, if it’s a Paula Deen recipe, you know it’s YUMMY!! I’ve saved it in my recipe folder… I will definitly be trying it for brunch when my son and his friends come down in Sept.
Thanks for sharing!!
.-= Lorie Shewbridge´s last blog ..Adorable Bows for Your Cutie! Georgia Blue GIVEAWAY =-.
Paula Deen needs to be stopped. This is ridiculous. Why not just sit down and eat a tub of frosting?
Paula always tells people she can be there cook but she’s not their doctor. She’s got a point.