Pecan Praline French Toast Souffle

Breakfast recipes that you can do the night before and just pop in the oven are just my speed. This is rich and sweet and none-too-good for you. This recipe is inspired by the queen of none-too-good-for-you cooking, Paula Deen, so it’s no surprise.

ingredients

For the souffle

1 loaf French bread (a Safeway sweet baguette works perfectly)
8 large eggs
3 cups whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Dash salt
Maple syrup

For the praline topping

1/2 pound (2 sticks) butter, softened
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

directions

The night before

Slice French bread into 20 1-inch slices and arrange in a generously buttered 9 by 13-inch flat baking dish. After you have one layer, cuts the bread into 1 in chunks to fill in the gaps and make an even layer on top. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next morning

1
Preheat oven to 350F.
2
Stir praline topping ingredients together until blended. Spread topping evenly over the bread mixture and bake for ~40-50 minutes, until puffed and lightly golden. Serve with maple syrup.