Tuesday, May 6, 2008

Breakfast yum yum's!

Anything that Paula Dean makes you know is going to be # 1: delicious, and # 2: be incredibly rich & sinful!

I made her French Toast Casserole before for a "Breakfast at Tana's themed ladies night with a few of my bridesmaids a while back and it was a hit so I figured that it would be perfect for our Mother's Day brunch at my future in-law's house this past weekend.

The only adaptations I make to this incredibly yummy recipe are that I cube the bread instead of laying it in slices because I feel it soaks up more of the sweet eggy mixture this way!

Some say you don't need syrup with it... other's say bring on the sweetness... all up to you! No matter how you have it, understand it makes a huge dish & serves a crowd!

Enjoy :)

French Toast Casserole
(Paula Dean)

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French bread, ends discarded and the remainder cubed (20 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

Slice French bread into cubes. Arrange cubes in a generously buttered 9 by 13-inch flat baking dish. 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, making sure all are covered evenly with the milk-egg mixture. 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.

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