I recently hosted a Baby Shower for a friend from church. We decided to do a brunch and I found a great recipe from Paula Deen. I did adjust the recipe and below is how I did it. When I tried Paula's recipe it turned out a little to eggy and soggy for my taste. If you'd like to see the original recipe, here is the link: http://www.foodnetwork.com/recipes-and-cooking/tips-for-making-baked-french-toast-casserole/pictures/index.html
My kids love this recipe and it is easy to do:
1 loaf French bread (at least 16 oz)
4 large eggs
2 egg yolks
1/1/2 cups half and half
3/4 cup milk
2 tbsp granulated sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash salt
Slice French bread into 20 slices, 1-inch thick. Arrange slices (standing up) in a generously buttered 9x13 pan. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat or whisk until blended but not too bubbly. Pour mixture over bread and between bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.
The next morning preheat oven to 350 degrees F. Drain any liquid not soaked up by the bread in the 9x13 pan. Make Praline Topping (I make the praline topping the night before and just nuke it the next morning in the microwave to soften it):
1 stick butter (softened)
3/4 cup packed light brown sugar
3/4 cup chopped pecans
1 1/2 tbsp or light corn syrup
1/2 tsp ground cinnamon
1/2tsp ground nutmeg.
Combine all ingredients in a medium bowl and blend well.
Spread Praline Topping evenly over the bread in the 9x13 pan and bake for 40 minutes until puffed and lightly golden. |
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