This morning I decided to make a dish I would make from time to time at The News for my customers. This is a really simply, but delicious (and rich/fattening) dish that is obviously great at breakfast but works well for a brunch also. You basically put the casserole together, stick it in the frig overnight and then slide into the oven when you wake up. This morning, we had our toast with some fresh strawberries and cafe au lait. Give it a shot! Kids love it, adults love it.. you can’t go wrong.
- 10 slices of 1″ thick French bread
- 1/2 cup dark brown sugar
- 1/3 cup melted butter
- 2 tbsp maple syrup
- 3/4 cup chopped pecans
- 4 large eggs, beaten
- 1 cup half & half (or milk)
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
In a 13×9 glass baking dish, start with melted butter, then add the dark brown sugar, spreading evenly over the bottom of the dish. Top the sugar with the pecans and drizzle the pecans with the maple syrup. Next, arrange the bread slices on top of the pecans.
In a mixing bowl, combine the beaten eggs, half & half, sugar, cinnamon and vanilla extract. Blend well, then pour over the bread slices. Cover the dish with plastic wrap and refrigerate overnight.
To cook and serve, remove the casserole from the frig and let it warm up while the oven is preheating to 350F. Uncover and bake the casserole for approximately 30 minutes, until golden brown. Serve with a spatula, by flipping the slices onto your plate, so all the praline mix at the bottom ends up on top of your toast. Garnish with fresh fruit. If desired, sprinkle with powdered sugar.