Paula Deen may cook some high fat, super sweet meals and desserts but you don't have to eat them, its called choices.
Today (well actually last night) I CHOOSE to make a Paula Deen dish.
This was the first one ever and this morning while it was delishishly baking in my oven I was doing a happy dance so that I could burn off some extra calories before I devoured it.
Amy over at Crumbs in my Mustachio posted a link for the Baked French Toast Casserole yesterday and we both started creating variations.
Our plan of attack over a facebook conversation:
Me, nectarines and hazelnuts
Amy, well you'll just have to hop on over to her site in the next couple of days to find out :)
Now I have to admit to you that I am not a huge fan of casseroles, I've never actually made one in all my years of cooking.
Throwing things randomly into a pan and tossing it into the oven doesn't symbolize love of cooking to me.
This dish although being called a casserole didn't seem to fit the mold so to speak.
Until I added in a few extra ingredients.
I will make this again you can count on that but maybe not for a few months to let my body loose a few pounds.
I'm Listening to: Pick Up Man - Joe Diffie
French Toast Casserole with Nectarines and Hazelnuts
makes 6-8 servings
recipe adapted from Paula Deen
1 loaf french bread, sliced
5 eggs + 3 egg whites
1 3/4 c. half and half cream
1 1/4 c. 1 % milk
1 1/2 tsp. vanilla
1 tsp. cinnamon
1 tsp. cardamom
2 tbsp. sugar
2 -3 nectarines sliced
1/2 c. butter softened
1/4 c. brown sugar
1/2 tsp. cinnamon sugar
4 tbsp. toasted crushed hazelnuts
In a buttered casserole dish layer the bread in 2 layers with the sliced nectarines. You will likely get 2 layers.
In a bowl combine the rest of the ingredients and whisk until combined but not too foamy.
Pour the liquid over to coat all. Smush down with a spatula to ensure all the bread is coated (you like that smush down part didn't ya)
Cover and place in the fridge overnight.
When you are about to bake preheat the oven to 350F.
Mix the butter, sugar and cinnamon together til smooth.
Spread over the top and sprinkle with the roasted chopped hazelnuts.
Bake in the oven about 40-45 minutes or until puffed up.
Serve with nothing or with a touch of syrup or some cardamom whipped cream!
I ate my plain - the nectarines and sugary nut topping was just perfect for me.