Cookin' with Kaye
Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!
Paula Deen's Baked French Toast Casserole (5/9/2008)
Paula Deen's Baked French Toast Casserole with Maple Syrup (recipe courtesy Paula Deen & The Food Network)
1 loaf French bread (13-16 ounces)
8 large eggs
2 cups half & 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
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 x 13-inch baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half & 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 slices. Cover with foil and refrigerate overnight.
The next day, preheat over to 350-degrees F.
Spread Praline topping evenly over the bread and bake, uncovered for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline topping:
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.
This week's recommended beverage from Van's Liquor Store in East Dubuque-Allagash 'Musette' Ale. On sale for $14.99 until Monday, May 12, 2008 at Van's Liquor Store in East Dubuque, the Tri-States Wine & Beer specialist.
Do you have a recipe you'd like to share? Email it to Mike at mkaye@kdth.com.
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