Brunch is highly underrated.
It provides the perfect opportunity to meet up with friends and eat dessert for breakfast. Even better, it’s a free pass to drink before noon. Not that you should need permission. Champagne, mimosas, bloody marys… cocktails before noon were pretty much granted to us with the right to vote, correct?
I think I remember reading that in a history book once. But, if I didn’t… consider me the Susan B. Anthony of modern history. I mean… is it just me, or does booze taste better when the sun is still out?
OK, good. I knew it wasn’t just me.
In the midst of the gossiping, the laughing, the imbibing, your head starts to feel a little light thanks to the bubbly, and your stomach starts to growl. You eye the food and think “damnthosepancakeslooktasty” and a few extra slices of bacon? “Don’t mind if I do!” Out the window goes the diet and when you’re drinking calories don’t count anyway, right?
I’m all too familiar with the logic (or lack thereof) that comes with brunching.
But now we’re getting off track.
And I’m craving a cocktail. How early is too early?
Hopefully I’ve done a good job of convincing you to plan a brunch with your closest girlfriends ASAP. And while you’re at it, I’ve got the perfect dish for you to bring.
Baked French Toast Casserole with Praline Topping
Adapted from Paula Deen
Servings vary
Ingredients
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1 loaf French bread
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6 large eggs
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1 C half-and-half
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1 C milk
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2 tbsp sugar
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1 tsp vanilla extract
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1/4 tsp ground cinnamon
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1/4 tsp ground nutmeg
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Dash salt
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Praline Topping, below
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Maple syrup
Directions
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Slice French bread into 1-inch slices. Arrange slices in a buttered 9×13-inch baking dish in 2 rows, overlapping the slices.
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In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread, making sure all are covered evenly with the mixture, making sure to get in between the slices. Cover with foil and refrigerate overnight.
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When ready to bake, preheat oven to 350 degrees F.
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Top with praline topping and bake for 40 minutes, until puffed and lightly golden.
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Serve with maple syrup.
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To make the praline topping, combing the following ingredients in a bowl and blend well:
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1 stick butter
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1 C packed light brown sugar
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1 C chopped pecans
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1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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Who doesn’t love french toast?
Who doesn’t love minimal ingredient, minimal prep-work french toast?
Who doesn’t love french toast that you prepare the night before so you have more time to mingle in the morning?
This french toast casserole was adapted from the queen o’ buttah herself, Paula Deen. I made the original recipe once, and boy was it decadent! While it was nothing short of tasty, I found it to be a bit much for breakfast or brunch. (And I’m not a “too sweet” type of gal!)
I was much happier with this… uh… “scaled down” version, which really meant only using one stick of butter instead of two! The comforting and alluring aromas of cinnamon and nutmeg make you want to dive head first into this dish. The nutty praline topping brings the casserole to life. A squeeze of maple syrup is, quite literally, the icing on the cake!
This dish is made more magical by the point I touched on earlier: calories don’t count when you’re drinking.
Pass the champagne. And I’ll have seconds on that french toast casserole!
This looks absolutely sinful. And delicious. Now I need a special occasion to make this for. (Plus, anything with praline topping is awesome in my book!)
@Miriam @ overtimecook, No special occasion needed! It’s a nice surprise weekend breakfast!
OMG. Making this ASAP.
A candied breakfast – who can resist?
I. Love. French toast casseroles. Like as is “I will stand at the counter eating this out of the pan with a fork” love.
Today, my friend, you are an enabler!
What a great breakfast treat! Especially perfect if you are doing a brunch get together!
I LOVE Breakfast/brunch! I wish I made things more often that a bowl of cereal. And this is just amazing.
oh my lord, that looks amazing!
@Erin, Ha, it’s always oatmeal for me! Too much work… this was divine!
@Erica @ In and Around Town, Yes, it’s great for potluck!
@Tara @ Chip Chip Hooray, Enabler, I’ll take it!
@Belinda @zomppa, My thoughts exactly!
@Lindsay @ Pinch of Yum, Please do.
Holy shamoly, this looks amazing. Have you ever had Miss Deen’s gooey butter cake? Unbelieeeevable.
Brunch is my favorite meal of all time. I would have to serve this as dessert though (that’s when I switch to champagne) as I don’t think it would pair very well with a Bloody Mary. Now I need to plan brunch.
I’m going to eat this for breakfast, lunch, and dinner.
Looks great! I have something similar picked out for Christmas morning, but I may have to reconsider and use this recipe instead.
I’ve been dying to try this casserole. We never eat breakfast but I think I could make an exception for this one!
I hope you have a great holiday!!
I am so excited to try this. This looks so delish and easy to make. Thanks:)
That looks so super naughty. Found you at whatch makin now? blog!
Have a great day!
Shiloh