May 8, 2011

Mama's Day

Hello hello,

I hope everyone has had a fabulous Mother's Day so far, I know I have. Before I talk about what I did for my mama, let me tell you a little about my weekend.

I honestly can't remember what I did on Friday other than going to work..that's not very promising for this post.

BUT Saturday I got iced coffee and laid out by the pool with my beautiful friend Callie. I'm lucky that she is going to be in Charleston with me next year!

Saturday night after my dearest mother went to bed, I started cooking! If you know me at all, you know this is maybe the second or third time I've ever cooked in my entire life. But I have to tell you, I think I'm a natural!

Quite the housewife, am I right?

I decided on this recipe from Ms. Paula Deen:

Baked French Toast Casserole with Maple Syrup

Prep Time:
20 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
40 min
6 to 8 servings


  • 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


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.

And here is the finished product:

This is a delicious, and super easy recipe! I should have noticed that the recipe feeds 6 to 8 people, because we have enough french toast casserole to feed an army. One tiny square of this thing with maple syrup, a couple pieces of bacon and a glass of fresh-squeezed orange juice is more than enough.

But my parents loved it, as did I. I have to say I'm mighty proud of myself.

No comments:

Post a Comment