French Toast Casserole
Paula
Deen's Baked French Toast Casserole with Maple Syrup
The more I make "refrigerate overnight" breakfast casseroles the
more I appreciate them. They give me time to relax and enjoy the company of my
family and friends instead of being tied to the kitchen cooking. All I had to
do was put the casserole in the oven in the morning, no muss, no fuss. I made
this casserole for our Christmas brunch and everyone loved it.
This is the Baked
French Toast Casserole I made for our Christmas brunch. Some in my family can't
eat nuts, so I only made 1/2 of the Praline topping. Next year I will make the
full amount of the Praline topping and just add nuts to 1/2 of it.
This dish was so moist that some didn't use Maple syrup
with it.
Paula
Deen's Baked French Toast Casserole with Maple Syrup
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
Slice French bread into 20 1-inch slices. Arrange slices in
a generously buttered 9 x 13 inch flat baking dish in two rows, overlapping the
slices. In a large bowl combine the eggs, half-and-half, milk, sugar, vanilla,
cinnamon, nutmeg and salt and beat with rotary beater or whisk until well blended.
Pour the egg mixture over the bread covering all the slices evenly. Spoon some
of the mixture in between the slices. Cover and place in refrigerator overnight.
Praline Topping
1/2
pound butter (2 sticks) room temperature
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
Preheat oven to 350 degrees.
Combine all ingredients and blend well. Spread Praline topping evenly
over the casserole.
Bake 40 minutes, until puffed and lightly golden.
Serve with Maple syrup.
Click here to print this recipe
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