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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula Deen's French Toast Caserole Recipe

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This recipe for Paula Deen's French Toast Caserole is from Cooking with Karrie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf of thick white bread
8 large eggs
1 cup milk
2 cups half and half
1/4 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt

Praline Topping:
2 sticks softened butter
1 cup brown sugar
2 Tbs, corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans

Buttermilk Syrup
1 cup sugar
1/2 sour milk or buttermilk (half a cup of milk and 2 Tbs. lemon juice makes sour milk)
1 cube butter
1 tsp. vanilla
1/2 tsp. baking soda
Directions:
Directions:
Spray a 9 X 13 pan with cooking spray. Layer bread into pan in three columns. Mix eggs, milk, half and half, sugar, vanilla, salt and spices and pour over bread, soaking bread thoroughly. You can spoon excess mixture over bread to make sure it's saturated. Let sit for at least 8 hours until all fluid has been absorbed by the bread.

Mix praline topping ingredients together and spoon onto each slice on bread coating as much as possible.

Bake on 325º for 50 to 60 minutes until bread is completely set in the middle

Buttermilk Syrup
Melt butter in sauce pan when melted add sugar and milk (buttermilk or sour) and bring to a full boil while stirring constantly. Then it has boiled for a minute add vanilla and soda and still until it is incorporated and foamy. Serve over french toast or pancakes.

 

 

 

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