Praline French Toast Casserole
Lorene Posegate
Paula Deen’s creation
ingredients
- 8 eggs
- 1 1/2 C half-n-half
- 1/3 C maple syrup
- 1/3 C packed light brown sugar
- 10-12 slices soft bread, 1 inch thick*
- TOPPING:
- 1/2 C butter (one stick)
- 1/2 C packed light brown sugar
- 2/3 C maple syrup
- 2 C chopped pecans
directions
- 1
Generously butter a 13x9 inch casserole dish.
- 2
Mix the eggs, half-n-half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
- 3
Preheat the oven to 350°. Remove the casserole from the refrigerator. make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45055 minutes. Allow to sit for 10 minutes before serving.
notes
*I used Pepperidge Farm 15 grain whole grain bread with 2 slices per, to get the one inch thickness.
Source: Lorene Posegate
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