French Quarter Beignets From Paula Deen Recipes

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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



Paula Deens

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.

1 (13 -16 ounce) French bread
8 large eggs
2 cups half-and-half (* Heavy Whipping Cream also works!*)
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
maple syrup
1/2 lb butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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



French Quarter Beignets (From Paula Deen) image

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

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 (1/4 ounce) envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
nonstick cooking spray
oil, for deep-frying
3 cups confectioners' sugar

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