camphost: blog 
camphost2007's blog
baked french toast casserole
Published Aug. 23, 2008
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
close13 Comments
(2 votes) relatives fear mom, boy dead
(1 votes) repaving i-795 could cost up to $22m
(1 votes) homebuilders feel economic pinch
(1 votes) workplace deaths on rise
Welcome to GOLO, where WRAL.com visitors can comment on stories and create profile pages, blogs and photo galleries.
You must be a registered WRAL.com user to use these tools. Click here to register or log in.
GOLO member since November 21, 2007
August 26, 2008 11:57 a.m.
GOLO member since January 24, 2008
August 23, 2008 10:28 p.m.
GOLO member since July 8, 2007
August 23, 2008 10:16 p.m.
GOLO member since July 14, 2007
August 23, 2008 10:05 p.m.
August 23, 2008 9:47 p.m.
GOLO member since July 2, 2007
August 23, 2008 9:43 p.m.
GOLO member since July 14, 2007
August 23, 2008 9:32 p.m.
GOLO member since July 8, 2007
August 23, 2008 9:15 p.m.
August 23, 2008 9:12 p.m.
GOLO member since December 15, 2007
August 23, 2008 8:53 p.m.
Please log in to add comment.