Baked French Toast

I've been rocking out this fabulous Baked French Toast Casserole for family brunches since the beginning of time, as evidenced by my not-so-pristine printout of the recipe from the Food Network Web site:

Gorgeous.

So this recipe is a Paula Deen, which means it's really delicious and really, really, really full of butter. And sugar. The brown sugar topping means maple syrup isn't even necessary, in my opinion. The original recipe also calls for pecans, but due to my allergy to nuts, the pecans are ixnayed from my dish.

This is so great to make for a morning gathering as most of the work is done the night before. And if you measure out the dry ingredients for the topping the night before, that makes the morning work way less as well. Take out the butter for the topping the night before as well to ensure that it is super soft.

I often bake this first thing and just cover it with foil and keep it warm on a warming tray until ready to serve.

Trust me, your guests will LOVE it!

Baked French Toast Casserole

Makes 6-8 servings

By Paula Deen

1 loaf French bread (13-to 16 ounces)

8 large eggs

2 cups half and half

1 cup milk

2 Tbsp. granulated sugar

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash of salt

Praline topping (recipe follows)

Slice French bread into 20 slices, 1-inch thick each. 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 a 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 the foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees.

Spread praline topping evenly over the bread and bake uncovered for 40 minutes, until puffed and lightly golden. Cut French toast with a sharp knife. Serve with syrup, if desired.

Praline topping

1/2 pound (2 sticks) butter, softened overnight

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp. light corn syrup

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Combine butter, brown sugar, corn syrup, cinnamon and nutmeg in a bowl. Mix with a mixer or by hand with a spatula. Fold in pecans, if using.