Wedding Showers

One of the things I love about my friend Rachel is how she surrounds herself with people who love to cook.  Her wedding shower was a perfect example of this.  The food was amazing.  I mean how could you not love a dish that includes cinnamon, sugar and two sticks of butter? 

What am I talking about?  French toast.

Paula Dean has the most delectable Baked French Toast Casserole with Maple Syrup recipe.  It's the perfect dish to make if you are having people over for brunch.  It needs to refridgerate overnight, so all you need to do is put it together the night before and pop it in the oven the next day before everyone arrives.

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
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt


Praline Topping, recipe follows


Maple syrup


Directions:
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.


Praline Topping:
1/2 pound (2 sticks) 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 and blend well. Makes enough for Baked French Toast Casserole.

Enjoy!

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