I love breakfast dishes, especially those that make it a bit quicker on a weekend morning. This baked french toast is a bit sinful but oh so delicious and is partially prepared the night before. Not only is it easy, it is from Paula Deen and receives rave reviews from the Food Network website and now I know why!
This dish was perfect for this week since we had out of town guests. It fed four adults and three children with a bit to spare, although I did serve it with some scrambled eggs and fruit platter. Trust me, the recipe is a winner and is perfect for your next brunch!
French Toast Ingredients
1 loaf French bread (13 to 16 ounces)
6 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 Ingredients
1- 1/2 sticks butter (room temperature or softened)
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
Generously butter a 9 x 13 inch baking dish. Slice French bread into 20 slices 1 inch slices. Arrange slices in 2 rows, overlapping the slices in baking dish. (Cutting the bread on the bias would make them interlock a bit better…)
In a large bowl lightly whisk the eggs, then add 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.
This recipe is courtesy of the Food Network and Paula Deen. The number of eggs and baking times have been slightly altered and were made based on suggestions by reviewers of the recipe. I love the recipe as I made it and do not think the extra butter or eggs are necessary.