French Toast Casserole

The Famous French Toast Casserole!

Although I wish I could take credit for this incredible recipe, I cannot. I've made it a few times, and it has been a big hit! Paula Dean is to thank for this tasty recipe. And those of you who know Paula, know that this is definitely NOT one of the healthier dishes that I make.

It's so tasty that even if you're on a diet, you'll find an excuse to splurge for this breakfast treat! French toast has always been a breakfast favorite of mine, so to make huge pan of it and top it with praline.. Pure bliss.

Did I mention it's super simple to make? Well, it is!

Ingredients:

Dash - salt

1/2 t. - Pumpkin Pie Spice

1/2 t. - Ground Cinnamon

1 T. - Vanilla Extract

2 T. - Sugar

1 3/4 C. - Milk

8 - Large Eggs

1 C. - Half-and-Half

Butter, for pan

1 Loaf – Your Favorite Bread (Cinnamon Raisin is very tasty)

Praline Topping, recipe follows

Directions:

Place slices in a buttered 9x13 casserole 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 hand mixer or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure everything is covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next morning, the egg mixture will be mostly soaked into the bread. Preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with maple syrup & Butter.

Praline Topping:

1/2 lb. - (2 sticks) Butter

1 C. - Packed Light Brown Sugar

1 C. - Chopped Pecans (Optional)

2 T. - Light Corn Syrup

1/2 t. - Ground Cinnamon

1/2-t. - Ground Nutmeg

(I never have pecans on hand, so I’ve never added them.)

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Recipes adapted from Pauladeen.com