Paula Deen Recipes that I love!

(Pretty pic is borrowed from the web)

I had the pleasure of meeting Paula Deen at her book signing about 4 years ago.  She is such a sweet person. I love trying out different recipes from her cookbooks, her shows and her website. Paula is a true southern girl with southern roots.  I enjoy her family recipes that she has shared from her Grandmother Paul and from other family members most of all. I have made so many of her recipes since I started watching her on TV I think back in 2003 or 2004.  She is fun to watch and all of her recipes have a story behind them. That always makes them special to me. I will share some of the ones that I have already tried and as I make more I will post my pics along with them!

The following recipe is one that I have made many times. I really like to make this when I have overnight guest. I made this once for My Aunt Diane when she came to visit from Tennesee. She said she really enjoyed it. Give it a try! I think that once you make this you will also love it! It is a keeper.

I really like to make this because it is easy and you can make it ahead of time and just put it in the oven the next morning while visiting with your guest. It smells divine, so yummy and very gourmet!

I always purchase organic ingredients when I can. Organic products are easy to find in Raleigh. I usually find most of my organic items at Trader Joe's because I have found that they have the best prices and offer many of the items that I can't find at a regular grocery store.

Paula Deen's French Toast Casserole with Praline topping

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Directions

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 flat 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.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup ( I use the real organic corn syrup)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

  TIP: I serve with real Maple Syrup. I refuse to by the fake stuff with high fructose corn syrup. Real Maple is worth the money it is lighter and tastier. It is also much healthier.

Enjoy! Please comment and let me know what your favorite Paul Deen recipes are. Thank you for visiting my blog! Hearing from you will make this blog worth the effort of sharing with others. Have a wonderful day!

Paula Deen Recipes that I love!