
Making this recipe was an interesting exercise in editing. I found it on the Food Network website, where, last time I checked, the recipe had 1,277 comments. While the overall rating of the recipe was 5 stars out of a possible 5, fans had lots to say about how to improve or tweak this dish for the best possible results. I actually really enjoyed the process of whittling through just a few pages of those 1,277 comments and trying to decide which tips and modifications I was going to follow (the recipe below reflects my changes).

My gut was pretty spot on, because this came out as nothing short of divine. I served it with a strawberry sauce made from throwing thawed frozen strawberries (I used the ones we picked in June), their juices, and sugar into the blender; adding sugar until I got just the right balance of sweet and tart. I was worried that the sauce was going to be completely unnecessary or too over-the-top with the rest of the bread-y goodness, but it wound up being the ideal complement.

I think Paula and I are friends now. Maybe in a year or so my body will have recovered from the lethal amounts of cream, butter, and sugar that I fed myself today, and I'll be ready to tackle another one of her sinfully delicious creations!
Baked French Toast with Praline Topping
Adapted from Paula Deen
Printable Recipe
For Casserole:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
Dash salt
For Praline Topping:
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered (or sprayed with non-stick baking spray) 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, pumpkin pie spice and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
2. The next day, preheat oven to 350 degrees F.
3. Bake for 25 minutes. While baking, prepare Praline Topping (combine all ingredients in a medium bowl and blend well). Remove baking dish from oven and spread topping evenly over the bread. Return to oven and bake for 15-20 more minutes, or until custard is absorbed and casserole is puffed and golden. Let cool for at least 20 minutes before serving. Serve with maple syrup or strawberry sauce.
11 comments:
Whoa! This looks utterly decadent. I would LOVE some of this.
Wow - so rich and delicious! Looks like a flawless way to begin the day. Especially love the strawberry sauce! So much fun =D.
This looks so good... like a bread pudding version of sticky buns! I'm a huge fan of the baked French toast, being the lazy morning person that I am. Preheating the oven and sticking a prepared dish in it is perfect for a cozy weekend morning!
That looks amazing! I sometimes find myself getting lost in all the comments people make about recipes too... it's always a huge decisions whose advice to follow, whose to overlook, or whether to just stick to the recipe.
I might have to make this for Christmas morning at the in-laws. Can you just imagine all the points that would win me?
ooh..that looks sinfully delicious. Love the praline toppings.
This looks so yummy! I'm going to bake it for an office pot luck this week. Thanks for sharing!
Decadent is right! I'd have to be locked up to avoid coming back for 3rds.
This looks delicious. I wish I could eat if off the screen! :)
YUM! Now THAT is some serious french toast!! Yours really looks incredible!!!
That french toast looks so good!
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