Sunday, August 16, 2009

Sunday Breakfast

BY FAR THE BEST!!!
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Serves:
6 to 8 servings

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
Makes enough for Baked French Toast Casserole.

3 comments:

  1. I love recipes and this one sounds delicious!

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  2. Found you via MBC's Under 100 Followers! You have a new follower!

    This recipe sounds great!

    www.peelinganorangewithascrewdriver.blogspot.com

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  3. Hi -- stopping by and following from MBC's under 100 group!

    Oh that Paula Deen -- so much butter and sugar, but oh so good!

    Thanks for posting!

    Dee :D

    http://newenglandnanny.blogspot.com

    ReplyDelete