I love breakfast food…but not for breakfast. In the mornings I don’t want a huge meal, I would much prefer something light- like a smoothie. Breakfast for dinner though?
Yes please!
Lately, nothing has really sounded that great and I’ve been doing way more eating out and take-out than cooking at home. After seeing Paula Deen’s recipe for her baked french toast casserole, I knew I had to make it!
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I know some people, especially after recent events, don’t care much for Paula Deen- but I LOVE her. And girl can cook! However as you all know, her recipes are not always the healthiest or most low calorie. So I decided to take her original recipe and try to lighten it up as much as possible, but without losing the flavor. I used fat-free half-and-half instead of full-fat, almond milk instead of regular milk, and cut the praline topping in half. Also after soaking and before baking, I poured out the remaining batter (there’s tons!), which saves a lot of calories! Use a light or sugar-free syrup and you can save even more!
I was really happy with how this casserole turned out, and surprised at how decadent it tasted! It was a hit with our family, and I’m pretty confident you will love it too (;
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Baked French Toast
1 loaf French bread
8 eggs
2 C. FAT-FREE half-and-half
1 C. ALMOND milk (or fat-free)
2 Tbs. BROWN sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
Dash salt
Praline Topping, recipe follows
Maple syrup, for topping
Praline Topping:
1/2 C. butter (1 stick), melted
1/2 C. brown sugar
1/2 C. chopped pecans
1 Tbs. honey
1/4 tsp. cinnamon
- Cut french bread into slices (about 3/4″)
- Arrange in a 9×13 baking dish that has been sprayed or buttered.
- In a separate bowl whisk eggs until completely broken. Whisk in half-and-half and almond milk.
- Stir in brown sugar, vanilla, cinnamon and salt.
- Pour egg mixture over bread slices, making sure that all slices are soaked.
- Cover with foil and let sit in refrigerator for at least 2 hours. Make praline topping.
For the praline topping:
- In a small bowl combine melted butter, brown sugar, pecans, honey and cinnamon.
- Let sit in fridge until ready to use. It will become hard and crumbly.
- Preheat oven to 400
- Remove foil and pour remaining egg mixture out of dish. Discard.
- Crumble praline topping over top of french toast.
- Place in oven and bake for about 40 minutes.
Enjoy!
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What do you normally eat for breakfast? Breakfast for breakfast or dinner?
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