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baked french toast casserole
Published Aug 23, 2008Views: 657
1 loaf french bread (13 to 16 ozs.)
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 ground nutmeg
dash of salt
Slice bread into 20 slices. Arrange slices in a generously buttered 9 by 12 pan or 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 bread. Cover with foil and refrigerate overnight. The next day, preheat oven to 350. Spread praline topping over bread and bake 40 minutes until fluffed and golden brown. Serve with maple syrup.
Praline topping
2 sticks butter
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Combine all ingredients in medium bowl and blend well.
I have made this before, but I found it to be too sweet with the maple syrup. It is delicious!
This recipe: courtesy of Paula Deen
Filed under: Personal
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