Paula Deen's Baked French Toast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- dash of salt
- 1 cup milk
- 1 cup chopped pecans
- 8 eggs
- 1/4 tsp. nutmeg
- 2 cups half and half
- 1 cup light brown sugar
- 1/2 tsp. cinnamon
- 2 tbsp. sugar
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- praline topping:
- 1 loaf french bread (i actually needed about 1 1/2 l
- 1 lb. butter (2 sticks)
- Carbohydrate 364.50915566487 g
- Cholesterol 1396.58359582306 mg
- Fat 574.100071474014 g
- Fiber 10.4640004246478 g
- Protein 82.9384351844313 g
- Saturated Fat 318.873368689652 g
- Serving Size 1 1 recipe (3005g)
- Sodium 4352.32405166968 mg
- Sugar 354.045155240222 g
- Trans Fat 36.5318447773374 g
- Calories 6767 calories
The night before you want to serve this prepare the french toast by doing the following:Grease the bottom of a 9x13 casserole dish. Slice the french bread into 1 inch slices to make about 20 slices.Layer the french bread in the casserole dish in two rows, overlapping each other. Place the bread slices standing up in the dish. Beat the eggs, milk half and half, sugar, vanilla, cinnamon, nutmeg and salt together.Pour over the bread making sure to get in between the slices so that they all are covered by the egg mixture.Cover with foil and place in the fridge for the night.In the morning, preheat your oven to 350 degrees. Make the praline topping by combining the ingredients together and then spreading over the top of the french toast. Make sure to spread it evenly.Bake for 40 minutes, until puffy and lightly browned. (You may need to check it to see if it is cooked in the middle section, if not, cook it just a little longer.) Serve with syrup!
