PAULA DEENS "OVERNIGHT FRENCH TOAST"
Its so easy to make & so delish!!! Kids loved it, even the ones who don't normally eat french toast!
Provided by Yvonne72
Categories Breakfast
Time 1h
Yield 1 9x13inch Dish, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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 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.
- Prepare the Praline Topping:.
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
- Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup.
FRENCH QUARTER BEIGNETS (FROM PAULA DEEN)
I have been to New Orleans twice and one of the things that keeps me coming back are the wonderful beignets that we had most mornings for breakfast (along with a hurricane cocktail) at Cafe Du Monde. Here's a recipe from Paula Deen that is about as close to Cafe Du Monde as I can get without a plane ticket.
Provided by PSU Lioness
Categories Breakfast
Time 2h30m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
- In another bowl, beat the eggs, salt and evaporated milk together.
- Mix egg mixture to the yeast mixture.
- In a separate bowl, measure out the bread flour.
- Add 3 cups of the flour to the yeast mixture and stir to combine.
- Add the shortening and continue to stir while adding the remaining flour.
- Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
- Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
- Let rise in a warm place for at least 2 hours.
- Preheat oil in a deep-fryer to 350 degrees F.
- Add the confectioners' sugar to a paper or plastic bag and set aside.
- Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
- Deep-fry, flipping constantly, until they become a golden color.
- After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar.
- Hold bag closed and shake to coat evenly.
- Serve warm with syrup, if desired.
Nutrition Facts : Calories 164.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.4, Sodium 93.2, Carbohydrate 32.1, Fiber 0.7, Sugar 12.6, Protein 3.4
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