May 16, 2011

Brunch French Toast

French toast anyone? 
For mother's day brunch I made this recipe from Ms. Paula Deen (yes it has butter!). It was a super delicious treat- easy to make ahead and feed a crowd. Use really good bread to make it even more special. 

Sunday Brunch Baked French Toast
Adapted from this recipe

  • 1 loaf French bread
  • 4 eggs
  • 1 cup half & half
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 sticks butter, melted
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
To make:
  1. Slice French bread into 1-inch slices. Arrange slices in a generously buttered 9 x 13-inch flat baking dish in 2 rows, overlapping the slices
  2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and  whisk until blended
  3. 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
  4. Cover with foil and refrigerate overnight
  5. The next day preheat oven to 350 degrees
  6. Mix together butter, brown sugar, pecans, cinnamon, & nutmeg. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with warm maple syrup

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