A really good breakfast is one of my favorite foods. There is just something so comforting about it. Not work day breakfasts on-the-go. I’m talking real breakfasts. The kind that allow you to sit and relax and enjoy a lazy morning at home. Yet, my tendency to sleep as late as possible on work days, and our busy weekends rarely afford us this luxury.
Long weekends are often the exception, especially during the holiday season.
This past Christmas, Jeff and the kids made this fabulous decadent Paula Deen recipe for our day-after-Christmas lazy breakfast at home. And it was absolutely perfect. While this dish is way too fattening for a normal weekend when I’m trying to stick to Weight Watchers, I am certainly more than willing to enjoy it again on special occasions.
Ingredients for the french toast.
Arrange sliced french bread in two rows in a 9x13 baking dish.
Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
Whisk the egg mixture until blended.
Pour mixture over the bread slices, making sure all are evenly covered. Cover with foil and refrigerate overnight.
Ingredients for the pecan praline topping.
Combine the pecan praline ingredients in a medium bowl.
Combine the pecan praline mixture well.
Spread praline mixture over the french toast, bake and serve with maple syrup.
- French Toast
- Ingredients
- 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
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping
- ½ pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- ½ 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.
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Article by Colleen Greene
I am a librarian, web developer & strategist, and educator, who is into cooking, hiking, quilting and stitching, genealogy and local history.
Colleen has written 180 articles for The Taste Place.
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