I hate mornings. I always have.  Since I have two boys I have experienced many early mornings.  Luckily I married a guy who is also an early bird so most of the time I am able to get a little bit of extra shut-eye in here and there.  The hating mornings aside, I do love a piping hot breakfast which is why I love Paula Deen’s French Toast Casserole.  Not only is it prepared the night before so I don’t have to worry about getting up and making three hungry guys a warm breakfast, but it is decadent. Of course it comes with lots of butter, sugar and fat which is a prerequisite in all Paula Deen recipes, so while you may not be able to make this all the time, on the occasional Sunday or holiday, it is definitely worth it.

A couple of things to note, I deviated from the recipe on the Food Network site to adjust it to my own tastes and textures. I cut down the eggs by two and cut down the half-and-half listed to only one cup instead of two. By doing this the casserole is less “soupy” and lighter & fluffier. I also modified the Praline topping a bit, using less nuts. Some may think I am crazy, but again, this is just to my tastes. For Paula’s Exact Frenct Toast Casserole recipe, just click on this link. Yes, the image I used is from the Food Network site because no matter what I do my casserole never looks quite as pretty as Paula’s, but trust me, it is fabulous!