Caught Off Guard--By Linda Kozar

Is it me or has the holiday season caught you off guard too? Thanksgiving is THIS month! My goodness! And Christmas won't be far behind. So much to do. So little time.

There are pumpkin pies and cookies to bake, turkeys to roast and extra weight to feel guilty about.

And the day after Thanksgiving--decorating and shopping, way too much shopping.

But besides all that. . .

There are Christmas carols to sing! There are lovely thoughts to write on cards or letters to far flung family and friends. And Christmas programs at church! There are soup kitchens and other places to volunteer, Secret Santa gifts to buy for children who would otherwise not have gifts for Christmas, and special times and traditions to bond with family.

I sincerely look forward to this time of year and hope you feel the same way.

I love serving this special breakfast during the holiday season. The casserole is definitely not calorie-light, but it sure tastes right. Hope you think so too!

Baked French Toast Casserole

• 
  

  Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • Butter, for pan
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • 
    

  Directions

  Slice French bread into 20 slices, 1-inch thick 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.

  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 45 minutes, until puffed and lightly golden. Serve with Raspberry 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. Spread over bread as directed above.

  
  

  
  

  
  

  

  
  

  Linda Kozar is the co-author of Babes With A Beatitude—Devotions For Smart, Savvy Women of Faith (Hardcover/Ebook, Howard/Simon & Schuster 2009) and author of Misfortune Cookies (Print, Barbour Publishing 2008), Misfortune Cookies, A Tisket, A Casket, and Dead As A Doornail, (“When The Fat Ladies Sing Series,” eBooks, Spyglass Lane Mysteries, 2012). Her latest novel Strands of Fate released October 2012 (Hardcover/Ebook, Creative Woman Mysteries). She received the ACFW Mentor of the Year Award in 2007, founded and served as president of Writers On The Storm, The Woodlands, Texas ACFW chapter for three years. In 2003, she co-founded, co-directed and later served as Southwest Texas Director of Words For The Journey Christian Writers Guild. She and her husband Michael, married 24 years, have two lovely daughters, Katie and Lauren and a Rat Terrier princess named Patches.

  
  

  
  

  
  

  Represented by: Wendy Lawton, Books & Such Literary Agency

  
  

  Member of: CAN (Christian Authors Network), RWA (Romance Writers of American), WHRWA (West Houston Romance Writers of America), ACFW (American Christian Fiction Writers), Writers On The Storm, The Woodlands, Texas Chapter of ACFW, Toastmasters (Area 56) The Woodlands, Texas. WoodsEdge Community Church