FRENCH TOAST CASSEROLE
marilyn
ingredients
- 1 loaf French bread
- Butter, for pan
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 Tbsp. sugar
- 1 Tbsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- Praline Topping:
- 1/2 lb. (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 Tbsp. light corn syrup
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
directions
- 1
1. Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously butter 9“ x 13” flat baking dish in 2 rows, overlapping the slices.
- 2
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended but not too bubbly.
- 3
3. Pour mixture over the bread slices, makins sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices.
- 4
4. Cover with foil and refrigerate overnight.
- 5
5. The next day, preheat oven to 350’. Spread Prealine Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with maple syrup.
- 6
Preline Topping:
- 7
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Source: Joey's Kitchen
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