For sure. This will become a tradtion…if only for me to enjoy.
Now, before you make this French Toast Casserole be prepared for one thing. To go on a jog afterwards. It’s a Paula Deen recipe therefore it’s not lacking in butter and other yummy fattening ingredients. But hey, once a year isn’t too terrible. And it is very yummy.
I changed a few things about this recipe. I felt like the casserole was still too eggy at the bottom after it was baked. I would put in less egg and less half & half. I would also, next time, spread a handful of pecans throughout the bread slices before adding the praline topping. I can’t get enough of that nutty crunch with all the soft sweet bread. I reflected these changes below but you can see the original here: http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html
French Toast Casserole
- 2 loaves French bread (medium sized)
- 6 large eggs
- 1 1/2 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
- Handful of Pecans
- Praline Topping, recipe follows
- Maple syrup
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 rotary beater or whisk until blended but not too bubbly. 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.
The next day, preheat oven to 350 degrees F. Sprinkle a handful of pecans between the bread slices. Then spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- 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