Well now, let me tell ya, if y’all haven’t tried Paula Deen’s Baked French Toast yet, you’re missin’ out. It’s a right treat, just like somethin’ your grandma might’ve made when you were little, only a bit fancier, I reckon. Now, don’t go worryin’ about it bein’ too complicated. It’s real simple, and you can whip it up in no time. This here recipe’s got everything you need for a good ol’ breakfast or brunch, and it’ll fill your belly up right.
First thing you’ll need is some French bread. Now, I know what you’re thinkin’—“Why French bread, ain’t any bread good enough?” Well, trust me, that French bread’s got a way of soakin’ up all that good stuff you’re gonna put on it. Makes it real soft and sweet, just like it oughta be.
Next, you’ll need eggs. Don’t go skimpin’ on the eggs, mind ya. They’re what makes this dish hold together and gives it that creamy, rich texture. Crack ‘em open and get ‘em in a bowl.
Now, to that bowl, you’ll add some half-and-half. That’s like a mix of cream and milk—gives it that smooth, dreamy texture. You want your French toast to be nice and rich, not dry like some old toast from the day before.
Then, you’ll pour in some milk. That helps to thin it out a little, so it soaks into the bread just right. A little sugar’s gonna go in there too. Not too much, just enough to sweeten it up, ya know?
You’ll also want a teaspoon of vanilla extract. That vanilla’s what’s gonna give it that real homey smell when it’s bakin’. And don’t forget the cinnamon! Oh, that cinnamon makes everything smell so warm and cozy. You know what I mean? Sprinkle it right in there.
Oh, and don’t skip the nutmeg, neither. A little bit goes a long way, but it adds a nice touch to the flavor, makes it all fancy-like, even though it’s real simple. A pinch of salt’ll balance it all out.
Once you’ve got all that mixed up real good, you’ll pour it over the bread. Make sure every slice gets a nice soak. Let it sit for a little bit so the bread soaks up all that good stuff. You want it to be nice and moist, not dry. That’s the key to a good French toast.
Now, for the best part: the praline topping. Y’all, this is what makes it taste so special. You take some butter, melt it down, and mix it with some light brown sugar and chopped pecans. That’s right, pecans. They give it a nice crunch and a bit of nuttiness that pairs perfect with that sweet topping. You sprinkle that all over the top of your soaked bread, and then it’s time to bake.
Preheat your oven to 350°F, and bake that casserole for about 45 minutes. You’ll want it golden brown on top and bubbly around the edges. The smell, I tell ya, will fill up your house and have everybody comin’ in to see what’s cookin’. When it’s done, let it cool for just a minute, then serve it up. You can add some syrup if you like, or just enjoy it plain—it’s sweet enough already.
There you have it! Paula Deen’s Baked French Toast. It’s easy, it’s delicious, and it’s perfect for any occasion. Whether you’re feedin’ the family on a Sunday morning or havin’ friends over, this dish is sure to please.
Ingredients:
- French bread
- Eggs
- Half-and-half
- Milk
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Butter
- Light brown sugar
- Chopped pecans
Directions:
- Preheat oven to 350°F.
- Whisk eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt together in a bowl.
- Pour the mixture over slices of French bread and let soak.
- In a separate bowl, mix butter, light brown sugar, and chopped pecans for the praline topping.
- Sprinkle praline mixture over soaked bread.
- Bake for 45 minutes until golden brown and bubbly.
- Let cool for a few minutes, then serve.
Tags：[Paula Deen, Baked French Toast, French Toast Recipe, Breakfast Casserole, Praline Topping, Easy French Toast]
