Now that it's cold outside...

I'll finally be able to drink hot chocolate without breaking a sweat.

And I can wear long sleeves! It was 70 degrees yesterday. On Christmas. You can just imagine my dismay when I couldn't go all out in red and green clothing! But I did wear a long-sleeved shirt. With shorts. :)

No matter the weather, we still had our traditional brunch before Christmas festivities began. Since I'm non-traditional when it comes to Christmas (unlike my obsessive-compulsiveness at Thanksgiving), we mix it up every year and do things a little differently. 

This year, we had a baked French toast casserole with a praline topping. Ohmyword. That dish was divine! Not to mention crazy-rich. As in: youdontneedsyrup crazy-rich. It's from Paula Deen and I got lucky enough to find the recipe last year thanks to a great friend who happens to love cooking just about as much as me!

So in the spirit of Christmastime (that still lasts until January 6th - contrary to popular belief), family, and foodie-love, here's the recipe so you can try it yourself!  

Happy eating,
~HB~

Baked French Toast Casserole with Maple Syrup (from FoodNetwork.com)

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. (Unless you're like me and can't take all of the crazy-richness!)

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. Makes enough for Baked French Toast Casserole.