Friday, May 27, 2011

Baked French Toast Casserole by Paula Deen

Prep Time: 20 mins
Inactive Prep Time: 8 hrs.
Cook Time: 40 min
 
Ingredients:
1 loaf French bread (I just bought a loaf of texas toast)
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 at the end.
Maple syrup
 
Directions:
Slice French bread into 20 slices, 1-inch each.  Arrange slices in a generously buttered 9 by 13 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.
 
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
 
Praline Topping:
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 blown and bled well.  Makes enough for Baked French Toast Casserole....

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