2011 came and went so fast I can't believe its over!
For Christmas we hosted a brunch for the family. My contribution was oven baked french toast courtesy of Paula Deen. She didn't actually make it for us, just supplied the recipe.
Baked French Toast with Maple Syrup
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Serves: 6 to 8
1 loaf French bread (13 to 16 ounces) Go for the max ounces -
I had extra egg mixture at the end. Next time a larger pan too.
Also, I used an electric knife to cut the bread. Made the process so much easier.
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
|The wine is for later!|
Slice French bread into 20 slices, 1-inch each.
|The electric knife make nice even slices|
Arrange slices in a generously buttered 9 x 13-inch flat baking dish in 2 rows,
overlapping the slices.
|I had bread left over|
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not to bubbly.
Pour mixture over the bread slices,
making sure all are covered evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices.
|Now the wine!|
Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
1/2 bound (2 sticks) butter, no kidding Paula!
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
Combine all ingredients in a medium bowl and blend well.
|I'm a messy cook|
|Looks appetizing doesn't it?|
Spread the Praline Topping evenly over the bread and bake for 40 minutes,
until puffed and lightly golden.
Serve with maple syrup. (Actually no one used the syrup because the topping was quite sweet and the toast was moist enough)
|All the sugar set off the smoke alarm! That's when you know its done...|
Everybody said it was good! Thanks Paula!!