By popular demand, I bring you this recipe! I haven't posted it yet because I wasn't satisfied with my picture of the finished product. I don't know what I was thinking, but I took a picture of the french toast casserole we make for our students who have nut allergies, so it just looked kind of plain and didn't capture the full amazingness of this fabulous breakfast! My suggestion box is constantly filled with requests for french toast casserole, so it must be pretty delicious!
Baked French Toast Casserole
from Paula Deen (LOVE her!)
1 loaf French bread (13 to 16 ounces)
8 large eggs
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
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (we actually cut ours in cubes). 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.
Spread 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
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.