Baked French Toast Casserole with Maple Syrup and Praline Topping

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

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

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.

Prepare Praline topping by combining all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Amanda's Notes:
This recipe received MANY 5 star reviews, however after shuffling through the 1600+ comments, most people agreed that the Praline Topping only needs 1 stick of butter, not 2. Also, they recommended backing it a bit longer than stated in the recipe if the middle is soggy still.


When I made this the first time, I did cut out 1 stick of butter for the topping. It turned out wonderful. I also increased my backing time by about 12 minutes. It was gorgeous medium brown when I pulled it out of the oven. I took it to work and it was reheated. I had quite a few people ask me for the recipe at the potluck. If you like bread pudding or dishes that are reminiscent of a custard, you will like this dish.

Oh, and I did not serve with maple syrup - it didn't need it!

Recipe by Paula Dean and found on the Food Network website.
http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Chicken Bacon Poppers

Seasoning:
1/2 tsp salt
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp sage
1/2 tsp thyme
1/4 tsp nutmeg
1/4 tsp mustard
1/4 tsp allspice
1/4 tsp garlic powder
1/4 tsp ginger
1/4 tsp cinnamon
1/2 cup brown sugar

Poppers:
4 boneless, skinless chicken breasts
1 lb sliced bacon (thick works better)


Preheat your oven to 350 degrees. Line a cookie sheet with tinfoil and place a baking rack on top of that. The tinfoil will catch the drippings and make your clean up easy.

Mix the ingredients for the seasoning in a tupperware container with a lid. Shake until well mixed.

I cooked my chicken first by boiling it, letting it cool then cut the breasts up to into 1 inch cubes. Leave the bacon in the slab that it comes in out of the package and slice it into 3rds so that you end up with about 3-4 inch long strips. Roll each cube of chicken in a slice of bacon and stick a toothpick through it to hold the bacon in place around the chicken. Dip each popper into the seasoning mixture, lightly covering the entire piece. Place the season dipped poppers on the baking rack and sprinkle any remaining seasoning mix over the top of them. Bake for about 30-35 minutes, or until the bacon is crisp and the seasoning mix is browned. You can microwave the poppers after they come out of the oven if you desire crispier bacon, too.

You should end up with 36-48 pieces.