Our Easter Brunch menu:
French Toast Casserole
Here is the recipe for Paula Dean's French Toast Casserole:
Other menu items not pictured were: Banana Bread, maple sausage, honey ham and deviled eggs.
- 1 loaf french bread
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a dash of salt
- praline topping (see below)
In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until it is well blended.
Pour the egg mixture over the bread slices and spoon some of the egg in between any overlapping slices so everything is coated. Cover the pan with foil and refrigerate overnight.
In the morning, preheat your oven to 350 degrees.
Make the praline topping.
- 2 sticks of butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Mix all the ingredients in a bowl with a spoon, making sure it is blended well. Use a plastic spatula and spread the praline topping over the entire casserole.
Bake for 40 minutes or until the topping is bubbly and the french toast puffs up!
Paula says to serve this with maple syrup, but it was plenty sweet on its own!