Thursday, April 12, 2007

Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
dash salt
praline topping (recipe follows)

Slice French bread into 20 slices, 1-inch slices. Arrange in generously buttered 9x13" flat baking dish, in two rows overlapping the slices. In a bowl, combine the eggs, half-and-half, milk sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over bread slices, making sure all are evenly covered with milk-egg mixture. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.

The next day, preheat oven to 350. Spread praline topping evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping
1/2 lb butter
1 cup packed brown sugar
1 cup chopped pecans
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg

Combine all ingredients in a bowl and blend well.

This is a Paula Deen recipe from the Food Network web site.

1 comment:

Stamp With Linz said...

This is totally yummy, thanks for sharing- I wanted to find a good recipe for overnight french toast & this is it! The only trouble I had was that my butter was soft for the praline topping, and it probably should have been cold to make it crumbly instead of a spread...but it still tasted great! :) THANKS!