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Saturday, June 17, 2017

French Toast Casserole

1 loaf French bread (13 to 16 ounces)
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

Slice French bread into 20 slices, 1-inch each. Arrange slices
in a generously buttered 9 by 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 350F. 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. Makes
enough for French Toast Casserole.

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