From Mild to Wildly Hot

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DAY 1

PECAN PIE FRENCH TOAST CASSEROLE

We all indulge a bit during the holiday season. Well, this breakfast treat takes the cake when it comes to decadence—it’s so rich and buttery that we’re pretty sure even Paula Dean would approve.

YIELD 8–10 SERVINGS 

ZEST FACTOR NONE 

PREP TIME 10 MINUTES 

COOK TIME 45–55 MINUTES

FOR THE FRENCH TOAST:

1 LOAF DAY-OLD FRENCH BREAD, DICED

1 STICK BUTTER

½ CUP BROWN SUGAR

½ CUP CORN SYRUP

2 TABLESPOONS VANILLA EXTRACT

2 CUPS MILK

6 EGGS

For the streusel:

1 STICK COLD SALTED BUTTER, DICED

½ CUP BROWN SUGAR

½ CUP FLOUR

1 TEASPOON VANILLA EXTRACT

6 OUNCES PECANS

1. Make the french toast: spray a casserole dish with nonstick cooking spray. Arrange the bread in the dish and set aside.

2. Melt the butter in a microwave-safe bowl. Add the brown sugar, corn syrup and vanilla. Stir until the sugar dissolves. Set aside.

3. Once cooled—we don’t want to cook the eggs—add the milk and eggs. Whisk to combine.

4. Pour the mixture over the bread, pressing down on the bread to make sure everything is coated. Cover with foil and refrigerate 3–4 hours or overnight.

5. Make the streusel: when ready to bake, preheat the oven to 350°f. Place all the ingredients except the pecans into a bowl. Using your fingertips, combine until crumbly. Add the pecans and mix.

6. Sprinkle the mixture over the top of the soaked bread, then bake for 40 minutes. Remove the foil and cook another 5–10 minutes, until cooked through and browned.

CHILE BITE 

PERI-PERI COMPOUND BUTTER