Praline French Toast Casserole

We knew well ahead of time that the Big Chubb wouldn't be going to school at his normal time today (Tuesday) due to the cold cold weather. Monday it was so cold, that I decided we needed to use the oven more to heat the apartment up some, and while searching for recipes, I came across this one, which I had been saving so that Big Chubb could enjoy eating it with us.

It is from Paula Deen.

8 eggs
1 1/2 cups half-and-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick

Topping:
1/2 cup (1 stick) butter
1/2 cup backed light brown sugar
2/3 cup maple sugar
2 cups chopped pecans

1. Generously butter a 13x9 inch pan.
2. Mix the eggs, half-and-half, maple syrup, and sugar in a bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
3. Preheat the oven to 350 degrees. Remove casserole from the refrigerator.
4. Make the topping: Melt butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pur the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Serves 8

I will admit, I didn't follow the recipe exactly because I wasn't going to go and buy half-and-half and pecans. Plus, I used up some cinnamon swirl bread I had made a few days earlier.

I turned out okay. I didn't care for the nuts (I used walnuts instead) because they tasted like they had burnt in the oven. And, the butter I used for the topping had a very slight taste of freezer that I felt like it hadn't been completely hidden by all the rest of the goodness in the topping.

Big Chubb liked it and Little Chubb ate one piece before he threw a fit about drinking his orange juice.