Paula Deen's Baked French Toast recipe is her most popular breakfast recipe. It has received 4.5 out of 5 stars from over 2,400 reviewers. For a savory twist on breakfast, Deen has created a Hash Brown Quiche that is rated 5 out of 5 stars, based on 377 reviews.
To make Deen's Baked French toast, arrange 20 1-inch slices or French bread in a buttered 9-by-13-inch baking dish, overlapping the slices. In a large bowl, whisk together 8 large eggs, 2 cups half-and-half, 1 cup milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and a dash of salt. Pour the egg mixture over the bread slices. Cover the pan with foil, and refrigerate overnight.
Preheat the oven to 350 degrees. In a small bowl combine 1/2 pound butter with 1 cup brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup and 1/2 teaspoon each of ground cinnamon and nutmeg. Sprinkle the mixture over the bread, and bake for 40 minutes.
Hash Brown Quiche starts with tossing 3 cups of shredded potatoes with 4 tablespoons melted butter in a pie plate. Press the mixture into the bottom and up the sides to create a crust. Bake at 450 degrees for about 20 minutes until crisp and golden.
While the crust is baking, combine 3 large eggs with 1 cup half-and-half, 3/4 cup diced cooked ham, 1/2 cup diced green onions, 1 cup shredded Cheddar and salt and pepper to taste. Pour the egg mixture into the crust, and lower the oven temperature to 350 degrees. Bake for about 30 minutes until the quiche is light golden brown and puffed.