Wednesday, August 4, 2010

Breakfast for an army

Adam and I have a not so secret obsession with Food Network. It's our go-to channel. You know, the one when nothing else is on, you watch. We have been trying to get better about watching though, because it doesn't help me with trying to lose weight. You know, Paula Deen, and her pound of butter per dish, or Guy on Diner's, Drive ins, and Dives. Where they show you everything that could possibly be fried. Which in turn makes Adam and I want fried things.
So months ago we were watching Paula Deen and she made a baked french toast casserole. I mean seriously, sounds delish right? I knew I couldn't make it for just Adam and I though, it was just too much. So what better time than when Erin, Michelle and Rissa were over for Thanksgiving in July? It was a hit. I will definitely make it again. Though with some revision's maybe. Next time I will not use the 8 eggs. In my opinion it was too eggy. Adam likes custards and stuff, so it didn't bother him. But I don't like things that taste like eggs, that are not supposed to!:) So I urge you to give this a try if you have a crowd you need to feed!
Also, I'm going to start a recipe/menu exchange so check back later this week!:)
Baked French Toast Casserole:
Adapted from Paula Deen
1 loaf French bread
8 large eggs ( I will probably use 6 or 7 next time)
2 cups half-and-half ( I used Fat Free Half and Half)
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Praline Topping:
1/2 pound (2 sticks) butter ( Next time I'll just use 1, it kinda pooled on top)
1 cup packed light brown sugar
1 cup chopped pecans( I used walnuts and almonds)
2 tablespoons light corn syrup( Omitted because I didn't have any)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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 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, nutmeg 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 milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

1 comment:

jordy liz said...

oh, man! next time i'm home for a weekend i am making this. :)