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FRENCH TOAST CASSEROLE
When I am expecting company early in the morning, I frequently prepare this casserole the night before. This dish is always perfect. You already know it’s sho’nuff delicious. I serve mine with a side of bacon, sausage, eggs, grits, fresh seasonal fruit, orange juice, mimosas, and coffee.
1 loaf day old french bread, cut into 1-inch cubes. 8 eggs, beaten, 3 cups heavy whipping cream, 1 (8oz.) package cream cheese, softened, 1/4 cup light brown sugar, 4 teaspoons powdered sugar, 3 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1/2 cup maple syrup
Get out a large casserole dish, lightly grease the dish, bottom and sides, with butter, set aside. Toast the bread to a light to medium brown, add the bread to a large bowl, set aside. Get out another bowl, add the cream cheese and beat with an electric mixer until smooth. Add the eggs, whipping cream, brown and powdered sugar, vanilla, and salt mix well until there are no lumps set aside. Evenly layer half the bread cubes in the casserole dish, pour the cream cheese mixture on top. Add the remaining bread pour the rest of the cream cheese mixture on top. Cover the pan with plastic wrap then foil put in the refrigerate for at least 4-hours. Remove the pan from the refrigerator, set aside until it reaches room temperature. Preheat the oven to 350 degrees. Remove the plastic wrap and foil. Pour the topping, see below, on top. Bake covered with foil for 20 minutes, remove foil and bake another 10 minutes or until golden brown. Remove from the oven pour the syrup on top and serve.
PRALINE TOPPING: 2 sticks salted butter, 1 cup light brown sugar, 1 1/2 cups pecans, roughly chop keep some in half pieces, 2 tablespoons light corn syrup, 1 teaspoon mace. Get out a saucepan, add the butter. Melt the butter add the sugar, corn syrup, mace, and nuts, stir for about 5-minutes or until the mixture thickens.