Today was the Superbowl and being ahead of the US by roughly 12 hours (depending on where in the US you live) football fans in China got to watch it at 7:00 a.m. As a result, beer and buffalo wings were not on our menu today. Instead, I did an overnight Praline French Toast, Creamy Scrambled Eggs with Cream Cheese and Chives, bacon, homemade yogurt with fresh strawberries, and Bloody Marys. Needless to say, the guests didn’t miss the wings at all.
The starring dish was, without a doubt, the French Toast. This was a Paula Deen recipe that I altered by subbing brioche for the baguette and adding an ounce of rum for that extra je ne sais quoi. I love this recipe because I put it together the night before and all I had to do this morning was pop it in the oven.
Here it is:
Overnight Praline French Toast adapted from Paula Deen
6 to 8 servings
- 2 small loaves or one large Brioche or Challah bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ounce rum or 1 tsp rum extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Slice bread into 12-16 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish covering the bottom, overlapping the slices if necessary. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, rum, cinnamon, nutmeg and salt and beat with a 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(180 C or Gas Mark 4).
Spread Praline Topping evenly over the bread and bake for 35-40 minutes, until puffed and lightly golden. Serve with maple syrup.
- 1/4 pound (1 sticks) butter
- 3/4 cup packed light brown sugar
- 3/4 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.