Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Praline French Toast Casserole

Everyone will love this! It's very rich, so it goes a long way. This recipe is from Paula Deen (for any other Food Network junkies out there).

13-16 oz. loaf french bread (sliced into 20 l-inch thick slices)

2 sticks butter
I cup brown sugar
1 cup chopped pecans 2 Tbsp light corn syrup 112 tsp cinnamon
1/2 tsp nutmeg

2 cups half-and-half
1 cup milk
8 eggs
2 Tbsp sugar
1 tsp vanilla
1/4 t. cinnamon
1/4 t. nutmeg dash of salt

maple syrup for serving

Generously butter a 13-by-9-inch casserole dish (I actually use a roasting pan to prevent boil overs, but you could also just set the 13x9 on a jelly roll pan to catch boil overs).

Mix the ingredients for the above egg mixture together. Place bread slices in the prepared casserole dish (stand them up on end, overlapping slightly, in 2 rows). Drizzle egg mixture over bread, being sure to get it between slices. Cover with plastic wrap and let soak overnight in the refrigerator.

Preheat oven to 350 degrees. Remove casserole from refigerator.

Make the praline topping: Melt the butter in a saucepan. Add the sugar, corn syrup, cinnamon, and nutmeg. Cook 1 to 2 minutes. Stir in the pecans. Pour mixture over the bread and bake for 40 to 55 minutes, until puffed and lightly golden. Allow to sit for 10 minutes before serving. Serve with maple syrup if desired.

Serves 8

No comments:

Post a Comment