Paula Deen's Baked French Toast Casserole

 

Knowing that this recipe comes from Paula Deen, do you even have to wonder at its goodness?  Simple, delicious, buttery, and sweet.

Recipe:
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk (I used 1 1/2 cups of half-and-half and 1 1/2 cups milk)
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe below)
Syrup

Slice French bread into 20 slices, 1-inch thick each.  Arrange slices in two layers, in a generously greased 13x9-inch baking pan, overlapping the slices.  In a large bowl, using a wire whisk, combine the eggs, half-and-half, milk, sugar, cinnamon, nutmeg and dash of salt.  Once combined, pour over bread slices, making sure that each slice is covered by the egg mixture.  Cover with with foil and refrigerate overnight.

The next day, preheat oven to 350F.

Spread Praline Topping evenly over the top and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup (and butter if you must).

Praline Topping:
1 cup butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup (I used dark and it was fine)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Soften butter in microwave for 20-30 seconds (you don't want it melted).  Mix all ingredients together and combine well.

*I made the praline topping the night before, placed it in a covered, microwaveable bowl, and simply heated for 30 seconds in the microwave before spreading on top.   This made it easier to spread. 


Source: Paula Deen, Food Network

Pound Cake French Toast with Peach Compote

Have you ever felt guilty about eating leftover dessert for breakfast?  Well, this recipe will give you a perfect excuse, because it is dessert transformed into a breakfast food!  The peach compote would also be delicious served over ice cream.

Ingredients:
4 slices leftover pound cake (preferably homemade, of course)
2 eggs
4 tablespoons milk
4 peaches, thinly sliced
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
powdered sugar

In a small bowl, combine the sliced peaches, lemon juice and brown sugar.  Let this rest for about 5 minutes, so that it can create some good juices.

Place peach mixture in a medium-sized skillet and cook over medium-low heat for 10 minutes.  Reduce heat and simmer for another 10 minutes, until the peaches are warm and the juice is a bit thickened.

Slice the leftover pound cake into 1-inch slices (approximate).

Beat together the eggs and milk.  Dip each slice of cake into the egg mixture, coating both sides.  Handle carefully so the pound cake does not fall apart.

Place coated cake onto griddle and cook over medium-high heat, 2 minutes per side, until golden brown.

 Remove from griddle.  Top with peach compote and sprinkle with powdered sugar.

This recipe will serve two.  If you have more cake leftover, simply use 1 egg and 2 tablespoons of milk per 2 slices of cake and adjust the recipe accordingly.


I'm linking up these blogs this week:

Under the Table and Dreaming
Home Stories A to Z