Baked French Toast Casserole with Maple Syrup
by Paula Deen
 
Ingredients
1 loaf French bread (13-16 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.  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.

-Alyssa

Fruit Punch

I am not able to find the original recipe for the fruit punch, but I believe I can recall all the ingredients.

Use equal parts of:
lemonade
cranberry juice
pineapple juice
orange juice

And then double the equal part amount of ginger ale.

Sorry I don't remember the exact amounts, but at least you know the ratios!

-Alyssa

Fruity Curry Chicken Salad

Here is a link to the chicken salad that I made for Leah's shower.  I make a few changes to the original recipe which include:

*omit the celery
*use granny smith apple instead of golden delicious
*use craisins instead of golden raisins

Fruity Curry Chicken Salad

Enjoy!

-Alyssa