Tuesday, January 21, 2014

An Easy, Make-Ahead Brunch

Does the idea of hosting brunch make you wish it were acceptable to drink something stronger than a mimosa at 11am? Never fear. Everyone needs a fail-safe, easy-peasy brunch recipe up their sleeve, and this is mine.

If you can slice bread and scramble an egg, you know everything you need to know to make this delicious and filling brunch recipe! Best of all, it is assembled the day ahead, so all you need to do it pop it in the oven the morning of your brunch.

Note: The original version of this recipe was created by Paula Deen. My variation is "lightened up" with less butter, sugar, and half-n-half, and made more flavorful with just a hint more spice. It is still a sweet and decadent brunch treat, but with fewer calories and less fat.

Baked French Toast with Pecan Topping


1 loaf French bread
5 large eggs 
1/2 cup half-and-half
1 1/2 cups milk (1% or 2%) 
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Maple syrup ("real," if possible)

For topping:
1/2 stick butter, softened 
2/3 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Slice French bread into slices approximately 1/2 inch thick. Spray a 9 by 13-inch baking dish with cooking spray and arrange the slices into two rows. You may need to overlap 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 well blended. Pour the egg mixture over the bread slices. You may need to turn some of the slices over and dunk them in the egg mixture a little to make sure that they are all covered evenly. Cover the dish with plastic wrap or foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. While the oven is preheating, prepare the Pecan Topping. To prepare the topping, mix the butter, brown sugar, pecans, corn syrup, and spices together in a medium bowl. The mixture will be gooey.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. 
Serve immediately, accompanied by the maple syrup alongside. To round out your brunch, serve a simple fruit salad of strawberries, blueberries, and sliced bananas, coffee, and orange juice (champagne optional). Viola!
In the unlikely event you have leftovers, store them in the refrigerator. Portions can be reheated in the microwave at 80% power for 1-2 minutes. 


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