French Kisses

Tonight, after eight long days of misery and matzoh meal, Passover ends. At sundown, I will be forking seafood pasta (with shrimp, mussels and clams -- oops, sorry #treyf) into my mouth with hideous abandon.

And to celebrate, I highly recommend you make this disgustingly good baked french toast. It's a Paula Deen original so you KNOW it's chock full of butter, racism and sugary goodness. Wait what?

But seriously, just 20 minutes of prep plus a sleepover in the fridge tonight equals gooey, cinnamony breakfast tomorrow.

Because the grocery store was low on the french bread supplies on Saturday evening (everything is closed on Sundays here), this is what I bought:

Because pecans don't exist in Spain I used walnuts in the streusel topping and it still tasted fantastic. Additionally, this kept well in the fridge for several days. Tommy was overheard to have said that it's the best french toast he's ever had.

And because I'm an intrepid journalist I told him to say that.

In my opinion, this french toast doesn't need any maple syrup (ack, gag) or other toppings. Just serve it piping hot out of the oven and it will make its own buttery, cinnamony sauce. It's okay to lick the plate. You deserve it.

Pairs well with: an exceptionally strong latte, a good Bloody Mary and the knowledge that Passover won't come again for another whole year. L'chaim to that!

Ingredients:

1 loaf French bread or slightly stale challah (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

For the Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Directions:

1. 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.

2. 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.

3. The next day, preheat oven to 350 degrees F.

4. To make the praline topping, combine all ingredients in a medium bowl and blend well.

5. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.