Easter Brunch Recipes, thoughts and photos

Since everyone was so excited by the whole idea of the French Toast Casserole, I thought I'd start with that. You may never go back to regular French Toast again.
RECIPE:
Ingredients
•1 loaf French bread (13 to 16 ounces)
•8 large eggs
•2 cups half-and-half
•1 cup milk
•2 tablespoons granulated sugar
•1 teaspoon vanilla extract
•1/4 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•Dash salt
•Praline Topping, recipe follows
•Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. 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. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:
•1/2 pound (2 sticks) butter
•1 cup packed light brown sugar
•1 cup chopped pecans
•2 tablespoons light corn syrup
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

*This casserole was super easy to make, and would be a great 'do ahead' for a vacation day breakfast or when you know you are going to be out late on a Saturday night and need breakfast for a crowd the next day. If you try this; let me know what you think!

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