I used to think of breakfast as a meal for those who have the time. I never really have had the time. Rushing around, running late, that is what describes my mornings. Sitting down, reading the paper, eating breakfast does not describe my morning. However since having children and going through ravenous bouts of early morning hunger during my pregnancies and nursing days, breakfast has become somewhat a part of my morning routine. Now I still do not sit and linger over the morning paper while enjoying my morning meal. No, I am usually shoving a piece of peanut butter toast in my mouth while serving up my three little ones their food while putting my make-up on all at the same time. Most mornings consist of cereal for the kids and a cold piece of toast for me.
However, there are days when a special breakfast is in order. Days when cereal and cold toast just won’t do. Days like birthdays, holidays, or when we have company in town. On those days, I usually try to make a yummy breakfast for everyone to sit down and enjoy together. The yummy breakfasts I serve are almost always prepared the night before because I know myself all too well and mornings just aren’t my thing. This French Toast Casserole is one of my favorites to serve because all of the preparations are done ahead of time and all that needs to be done in the morning is bake and serve. I have brought this dish to my mom and dad’s house for our Christmas breakfast the last few years and it is simply wonderful to enjoy a morning full of Christmas chaos while it bakes in the oven awaiting our breakfast enjoyment.
French Toast Casserole with Praline Topping
French Toast Casserole
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Slice the french bread into 20 (1 inch) slices.
Arrange the slices in a generously buttered 9 by 13-inch 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 whisk until blended.
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 and refrigerate overnight.
Now, for the Praline Topping you will need….
2 sticks of butter
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.
Blend well. Cover and leave at room temperature overnight.
The next day, preheat oven to 350 degrees.
Spread Praline Topping evenly over the bread.
Bake for 40 minutes, until puffed and lightly golden.
Serve warm.
Source: adapted from Paula Deen
