Monday, March 6, 2017

Baked French Toast Casserole

For a Paula Deen recipe this actually wasn't tooooo unhealthy! Super easy for a morning brunch AND the directions actually want you to make it the night before - so no super early morning preparing! This would be easy enough to make multiple batches and was so tasty!!

Both kids said they didn't like french toast - tried some and changed their minds!

I served this baked french toast with bacon, Bacon and Spinach Quiche, and fresh fruit. A perfectly easy mostly make ahead brunch!

Baked French Toast Casserole with Maple Syrup
Adapted from Paula Deen
Serves 6 to 8

1 loaf Challah bread (16 ounces) cut/ripped into 1 inch squares
8 large eggs
1 1/2 cups half-and-half
1 cup 1% milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Dash salt

Praline Topping - combine the following ingredients in a medium bowl:
1 stick butter, softened
1 cup packed light brown sugar
1 cup chopped pecans/waluts
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Tear or slice bread into 1-inch squares. Arrange cubes in a generously buttered 9 by 13-inch baking dish.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt and wisk until well blended. 
Pour mixture over the bread and make sure all are covered evenly with the milk-egg mixture. 
Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake (without foil) for 40 minutes, until puffed and lightly golden. 
Serve with maple syrup.

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