We at the Cooler Kitchen appreciate a fine breakfast cereal, and we were recently reintroduced to the magic of Honey Bunches of Oats while on vacation with friends. I also coincidentally stumbled across Paula Deen’s Baked French Toast Casserole recipe on Pinterest.
Say what you want about Paula Deen, but she knows her way around an indulgent breakfast casserole.
Although I didn’t have all of the ingredients I decided to wing it and take a crack at a version substituting (among other things) whisky with vanilla extract and Honey Bunches of Oats with pralines. Necessity is the mother of invention!
It’s tough to improve upon a classic like French Toast, but try our recipe, especially if if you are a cereal lover like we are, to experience the perfect breakfast.
Honey Bunches of Oats French Toast
- 2 loaves Challah bread
- 8 large eggs
- 1½ cups heavy cream
- 1½ cups milk
- 2 tablespoons granulated sugar
- 1 tbs bourbon whiskey
- ¼ teaspoon ground cinnamon
- Dash of salt
- Maple syrup to taste (for serving)
- 1 stick or 4 tablespoons melted butter
- 1 cup sugar
- 1 cup Honey Bunches of Oats cereal
- ½ teaspoon ground cinnamon
- Slice Challah bread into thick slices. In a buttered 9 by 13-inch baking dish, arrange bread into 2 rows, overlapping the slices. In a large bowl, combine the eggs, cream, milk, sugar, whiskey, cinnamon and salt and beat with a whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Combine all ingredients for the topping in a medium bowl and blend well. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Read more of Paula’s Recipe at: http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2.html?oc=linkback