Paula's Praline French Toast Recipe
Paula Deen’s Praline French Toast 1 loaf French bread cut into 1” slices and set into an 11x13 inch pan on a slant: /////// (this creates an interesting looking casserole. If you want to lay them flat, fine. Beat 8 eggs 2 cups half and half 1 cup milk 1 Tb. Vanilla 2-3 teaspoons sugar ½ teaspoon cinnamon ½ teaspoon nutmeg Pour over bread, cover and set into frig over night. Next morning mix: 2 sticks room temp butter 1 cup brown sugar Until just blended and crumbly. Add: 1 cup chopped pecans Sprinkle over bread and egg mix. Bake 350 for 45 minutes. Let sit a few minutes before serving……5-10 but keep warm. Originally to be served with raspberry syrup but we just went with maple syrup for time. Also made: Bacon/Dried tomato/Cream cheese tortilla roll-ups. Sorry don't have amounts since we were serving 300, but basically: 16 ounces (I guess) room temp cream cheese Sun dried tomato......what, a jar? chopped well Box of precooked bacon, chopped well Mix the three well. Spread a heaping tablespoon or so onto a tortilla (we used avocado tortillas) and roll tightly. Refrigerate until the cream cheese sets back up a bit and then slice into 1" sections. Wrap well as they can be refrigerated up to 10 hours. Any longer and the tortilla gets pretty gummy. Actually I don't like tortilla wrap ups, but found these acceptable. |
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| OMG, that french toast sounds sooooooooooooooooooooooo good. I bet it's full of flavor!! I have to try it! |
| We served the left overs on Sunday. Even reheated they were yummy. |
| That french toast sounds like dessert! Oh my, but that would be a treat!!! |
| This is one I will use! Thanks!! Sounds delightful! |
MMmm, that french toast sounds good. And I love the visual!  //// |
But the slant was tooo upright, and I should have put a space between them  |
| Caution...I made this in a 9 x 13 dish...it really expands in the oven...I put it in and went to take a shower....came running out to find house full of smoke...the pecan topping had dripped down in the stove and made a mess! Had to take it out, cool down oven, clean it out and then put it back in to finish cooking which it really didn't after putting it back...we ate the topping but the bread was too eggy as it didn't cook through...next time I will use a deeper dish and a tray under it. |
| I debated whether I should also mention a 9 x 13 but remembered how it fluffed up so stuck with the larger pan. Not a common size as most of us use the 9/13 more often.
If 11/13 isn't in your kitchen, try cooking this flat, bread flat......that might help. Thanks for writing with your "overflow", good info! Also depending on your "french bread", you might not be able to get all the bread into the pan. We used a smaller/tighter bread, not a baguette, but close. Some of those over risen french breads in the stores would probably be way too big. If all you have is american sandwich bread, that's fine too, then I would go flat. |
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