Drankin at the Lake & A French Toast Casserole

Tuesday, August 27, 2013

This is going to be a Tuesday weekend recap I guess ... better late than never. So it was kind of a busy weekend. Pre-season football started for the kids so we had some cheer leading and the weather was finally amazing! So sick and tired of the rain. I also had a quick girls overnight getaway with my bff's in the hood. We ate and drank and played cards.We were in a house that was super old and I slept in a room with creepy dolls with animal heads staring at me all night... see below.  Just hung out for the night and had gallons of wine some real "fellowship". I look kinda Drunky McDrunkerson in this pic and everybody made fun of my glitter headband but who cares. Bitches are jealous cause no one wears glitter like I do... unless you're like 8 or something.  I made the most amazing French toast casserole for breakfast and I am including the recipe cause you have to make it. Yes, it's Paula Deen's recipe... sorry, not sorry... her food is amazeballs if you can overlook the fat for a minute. I also made and insanely good BLT pasta salad from Pinterest. Seriously ya'll I could eat that whole bowl!! Random other stuff like the super cute coozie wedding favors from my ex-sister-in-laws wedding. Who doesn't need another coozie!

My girls took a trip to the barn to visit the new baby donkey. How friggin cute is that thing with the ginormous ears??? My daughter's bff is an aspiring photographer and she captured the most amazing shots of my 2 beauties! This is the first year I am actually looking forward to our Christmas card photo... we might actually all look good if she is taking the pics! Aren't they purrrrrdy?

Baked French Toast Casserole with Maple Syrup

Prep Time:20 min   Inactive Prep Time:8 hr 0 min    Cook Time:40 min
6 to 8 servings

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
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
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.

I am sure you could skinny this up a bit but I make it like twice a year so I figure why bother. 

Happy Boozeday Tuesday!

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