Baked French Toast Casserole with Praline Topping
Amanda
Well, I have to be honest, this recipe is pretty much verbatim Paula Deen because her version of this favorite breakfast dish is practically perfect.
ingredients
- French Toast:
- 1 loaf french bread
- 8 large eggs
- 2 c. half and half
- 1 c. milk
- 2 tbsp granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch of salt
- Praline Topping:
- 1/2 lb. (2 sticks) butter
- 1 c. packed brown sugar
- 1 c. chopped pecans
- 2 tbsp. light corn syrup
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
directions
- 1
Slice French bread into 20 slices, 1-inch each. 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 whisk until blended. 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.
- 2
The next day, preheat oven to 350 degrees F.
- 3
Combine all ingredients for Praline Topping in a bowl and mix well, then spread evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
notes
For a 'lower fat' version, skim milk can be used for the french toast, and you can get away with using 6 whole eggs and only 2 egg whites.
Source: Amanda
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