Paula Deens Baked French Toast Casserole with Maple Syrup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Challah bread loaf (13 to 16 ounces) or French bread (I use Challah)
French Toast Casserole:
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract (I put in a little more)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (can also substitute with pumpkin spice)
Dash salt
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (can remove if you don't want nuts)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (can also substitute with pumpkin spice)
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Directions: |
Directions:1. Slice bread into about 20 slices (1 inch each)
2. Arrange slices in a buttered 9 x 13 inch flat backing dish in 2 rows, overlapping them
3. Poor over the French Casserole mixture evenly over the bread.
4. Cover and let soak over night (I check to ensure the liquid is being soaked enough by the bread
5. Make the Praline Topping and put on counter for morning
6. In morning, turn on oven on 350 degrees
7. Mix praline topping well and spread evenly over bread
8. Cook uncovered for about 40 minutes
Serve hot and pour maple syrup on each serving - yummy! |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is a Sauter holiday breakfast favorite
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