FRENCH TOAST CASSEROLE - A PERFECT SUMMER BREAKFAST ITEM

This recipe is a MUST for your files!  Easy to prepare and, an INSTANT crowd pleaser.  I truly hope you will make this SOON and, serve it to people you love.

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• FRENCH TOAST CASSEROLE  
• 1 loaf French bread
• 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.  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.

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.

SUMMER HOSPITALITY FLAIR IDEA:

Plan a summer brunch and invite a few of your dearest friends to come over for this AWESOME French Toast dish and, some hot coffee.  The best part?  Great conversation and laughs to get your summer going in the right direction. 

*Recipe and Photo Credit:  Food TV.

A GREAT RECIPE for EASTER BRUNCH

My Mother is a FANTASTIC cook!  Over the years we (my siblings and I) have said she should have opened a restaurant, YEARS ago!  Her recipes are always a treasure.  This one is no different.  DIVINE!  You could serve this for an Easter Brunch.  ENJOY! 

Picture By: TASTE OF HOME Magazine

From: Marcie Holt- 2010

Eggs Benedict Casserole-

16 Eggs- (hard boiled, peeled, and sliced with an egg slicer)

1 stick butter

1 C. flour

4 C. milk

10 oz. Velveeta

2 C. grated Cheddar

10 oz. Sour Cream

2 lbs. bulk sausage ( fried lightly, crumbled, drained)

Salt and Pepper to taste

2 tsp. dry mustard

¼ tsp. cayenne pepper

12 English muffins ( lightly buttered, sliced, and toasted)

Preheat oven- 325.  Spray a 3 qt. 9X13 glass baking dish with oil spray, ( I have used a deeper casserole). Layer sliced eggs on the bottom.  In a large saucepan, melt butter, salt and pepper, and stir until melted.  Slowly add flour and stir until combined and butter absorbed.  Add milk and stir ( I like a whisk) continually until lumps are gone and mixture begins to thicken.  Add cubed Velveeta, Cheddar, Sour Cr., and spices.  When mixed, pour evenly over sliced eggs.  Top with cooked sausage.  Cover with aluminum foil.  

Bake 25-30 min.  Remove foil and continue baking about 10 min until sausage is brown and eggs are bubbly.

Serve over toasted muffins.  Garnish with paprika, a slice of fruit, or a sprig of mint or parsley.

NOTE: This is a large recipe, easily feeds 12-14.  Great for a crowd, easy to cut in half for a smaller group or family.