Baked French Toast Casserole |
| Name: |
Marsha Simpson |
| Base: |
FT. Bliss, TX |
| Recipe: |
1 loaf french bread (13-16 oz)
8 lg. eggs
2 C. half and half
1 C. milk
2 T. sugar
1 t. vanilla
1/4 t. cinnamon
1/4 t. nutmeg
dash salt
praline topping
maple syrup
Slice french bread into 20 slices, one inch thick. Arrange slices in buttered 9X13 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 until blended, but not bubbly. Pour mixture over bread slices, covering evenly. Spoon some of the mixture in between the slices, cover with foil and refrigerate overnight. The next day preheat oven to 350. Spread praline topping evenly over the bread and bake 40 mins. until puffed and lightly golden. Serve with syrup.
Praline topping
2 sticks butter
1 C. packed light brown sugar
1 C. chopped pecans
2 T. light corn syrup
1/2 t. cinnamon
1.2 t. nutmeg
Combine all the ingredients in a med bowl and blend well. |
| |
|
|
