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November 18, 2017

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Baked French Toast Casserole                     PRINT/SAVE

 

Ingredients:

1 loaf French Bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline topping, recipe follows

Maple syrup

 

Directions:

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).  Arrange slices in a generously buttered 9 x 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 350º F.

 

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple 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.  Maes enough for Baked French Toast Casserole.

 

Submitted by J. Greenup

Source: Food Network

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