Wednesday, March 31, 2010

RECIPE: Baked French Toast with Praline Topping


This week for the FNCCC at I Blame My Mother, we're recreating Paula Deen's recipes.  I love this lady, she is the epitome of the South.  We lived in Savannah for a while in 1998-2001 and I met her once at a Home and Garden Show.  She was offering to autograph her recipe book.  At the time I didn't know who she was and didn't have her sign anything...dummy me!  Oh well...

I decided to make her Baked French Toast Casserole.  I followed the directions until we reached the Raspberry Syrup.  We had fresh strawberries and decided to use those instead.  This is so delicious and very sweet.  My husband didn't care for it, he said it was a little "too mushy"...I loved it and didn't think it was mushy at all.  I decided to half the recipe since it's just us and and the little kids wouldn't eat much of it. 


Baked French Toast Casserole
1 loaf French bread - I made my own loaf bread today
butter, for the pan
4 large eggs
1 cup half and half
1/2 cup milk
1 Tablespoon sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
Praline topping (recipe follows)

Slice bread in 1" thick slices to fit the bottom of a buttered 8x8 casserole dish (I used 4 pieces to line the bottom and placed 2 more pieces on top in the middle.

In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk together until blended but not too bubbly.  Pour mixture over bread slices.  Cover with foil and refrigerate overnight (I left mine in the fridge for about 3 hours.)

To bake:  preheat oven to 350 degrees F.  Spread Praline Topping even over the bread and bake for 45 minutes, until puffed and lightly golden brown.  

Serve with Sliced Strawberries and sprinkle of powder sugar.

Praline Topping:
1 stick butter, softened
1/2 cup brown sugar
2 Tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine all ingredients into a bowl and then spread over the bread as directed above.  (I left out the nuts because we didn't have any and it was still really good.)

Be sure to visit I Blame My Mother to see what others are cooking up!
Enjoy!

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5 comments:

Susie said...

I make a mean stuffed french toast but I never thought about a praline topping!! Yummo!!

Sarah said...

I do need to try this and even have leftover bread I made this weekend. I might make it for dinner tomorrow :) Complete with fresh strawberries as we have a ton. I love french toast and usually make it out of Hawiian Bread but baked french toast sounds so good. Now I'm off to find out Susie's stuffed french toast recipe!

SnoWhite {Finding Joy in My Kitchen} said...

wow -- that looks wonderful... and rich. Wow.

mub said...

Oh wow this looks FAB! I don't think I've done baked french toast before. Now I think I better!

Amy @ Finer Things said...

Oh my goodness. That looks (and sounds) divine!

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