Praline French Toast Casserole and Cheesy Southern Quiche with Country Ham

The Hubs and I decided that these two items would be perfect to serve for a birthday breakfast that we were having for my much older friend turning 35. We wanted to make something that we were sure that kids would like (since we have 7 between the two of us) and you just can't go wrong with a cheesy quiche and french toast, any style.

The verdict:

Wow. Wow. Did I say WOW!?


Y'all this French Toast Casserole was pure bliss. I can't even describe to you how wonderful it was. But I am gonna try.

First of all Let me just tell you the ingredients do not dissapoint, half and half, cinnamon, nutmeg, brown sugar, pecans, and two sticks of butter - just to name a few.

You start by making a divine custard mixture and then pour it over torn pieces of french bread. You let that bad baby set in the fridge overnight. Pretty typical of a baked bread casserole like this.

BUT WAIT...

There is more!

This is where it gets GOOD, real good.

There is this praline topping that you make out of the butter and brown sugar and and cinnamon and nutmeg. You spread (think: smear on like frosting) on top of the casserole and then bake until the most wonderful, deliciousness emerges from the oven.

Y'all it was a little crispy on the outside from the sugar caramelizing on the top, but then the bread had soaked up the custard mixture and made it moist and perfectly puffy on the inside. It had the perfect combination of flavor from the cinnamon, and nutmeg and the praline topping.


It was AMAZING!

As far as the quiche goes, it is definitely a great basic quiche recipe. I traveled to France as a nanny for several summers I have acquired a love of all things french. So I have made my fair share of quiche. I typically like to add fresh herbs, and combinations of cheeses and make them a little nontraditional. But this is a great recipe if you are looking for a no fail combination of flavor and texture. My friends kids love eggs and they could not get enough of this quiche. It definitely got the kid seal of approval.

And quiche is SO easy to make. You just have to keep a frozen pie crust on hand and some eggs. The rest of the ingredients you can experiment with. Bacon, spinach, ham, tomatoes, onion, sausage, all sorts of cheeses. Imagine the line up at a brunch omelet station - all of those ingredients are fabulous in a quiche. You really should try it.

I didn't make the homemade pie crust - gonna hold out on that
one for the sweet pies in this book.

torn bread in a buttered casserole begging for the custard to be poured on top

fresh grated nutmeg - do y'all have a "nut house"?

That little nutmeg grater is what I refer to as the "nut house". It stores the nutmeg on top and is one of my favorite kitchen tools. Probably has nothing to do with me feeling like I live in a nut house on some days, I am sure it is because it is just such a nifty tool!


Remember when I said - smear like frosting? Oh yeah, that's what I'm talking about!

Beautiful! and oh so yummy.

So we served these two dishes up with some fresh fruit and they were the perfect menu items for a birthday brunch - kids included!


This weekend we have a little cold snap coming through. I am already trying to decide what's coming next. Chicken and Dumplings, Cure-All Chicken and Rice Soup, Fried Onion Soup?? What do you think?

NEW ADVENTURE UNDER THE MILLER BIG TOP

I recently got to cross something BIG off my bucket list! The hubs and I got to meet and have lunch with PAULA DEEN at the Metropolitan Cooking Show in Houston! Back in 2009 you may remember that I wrote here about how I love her laugh and that someday I hoped to meet her. She does not disappoint y'all!

It was a hoot. She had us in stitches and you know what surprised us - that her sweet "appears to be quiet on t.v. husband" was not quiet. Micheal was as funny as she was. The whole things was a dream.

I got to tell her that she was "my person". Out of all the celebrities in the world she is my gal.

Why? Well it definitely has something to do with that infectious laugh of hers. I love to laugh. Don't you? That laugh that gets you way down in the belly and if your lucky brings you to tears??! Man, if I laugh like that - it's a good day.

But mostly it is about who she is. She is a hardworking woman that loves her family, loves to cook, laugh, and live it up. Yeah, she uses A LOT of butter. But she loves her friends and family through those delicious recipes like no other!

She cares about leaving a legacy of the sights, sounds, taste, and smells that come from a kitchen of a woman that loves you. And it really doesn't matter where you are from or what size of kitchen you have, she shows you that you can love people through food. However, I think that anyone from the South (especially from Texas) has a one-up on the rest of the world in the hospitality department ;)

She told us about her new cookbook that was coming out and the luncheon was comprised of recipes from it. She told us of her hopes and dreams for this cookbook - that it would become a staple in kitchens for southern cooking. It was a dream y'all? Did I mention that already?

So, I pre ordered the cookbook. It came - signed. Oh yeah, be jealous. Now I have two cookbooks and a chef coat signed. Trinkets to treasure a beautiful memory.

I relished over the pages. Trying to decide what I was going to make first. How was I going to decide? So the hubs and I came up with a plan. We are going Julie & Julia style on this cookbook!! We are going to make and document every single recipe.

So to honor Paula and her beautiful new cookbook I am going to delve deep into the fabulous world of Southern Cookin' I plan on living it up in the kitchen with my super sous chef, The Hubs. I hope that we laugh so much that we mess up a recipe here or there because we are having so much fun - oh and also so that we burn off some of those extra calories the next few months may bring ;)

So y'all jump on board and join us in this journey!

Tomorrow we are starting with breakfast:

Praline French Toast Casserole

Cheesy Southern Quiche with Country Ham

I am so excited I am not sure I'll be able to sleep.