Praline French Toast Casserole
Cortney
ingredients
- 1 loaf French bread (use day-old bread)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar (can use more)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- PRAILINE TOPPING
- 1 cup very soft butter
- 1 cup light brown sugar, packed
- 2 tablespoons light corn syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
directions
- 1
Butter a 13 x 9-inch baking dish.
- 2
Slice the French into 20 (1-inch thick) slices.
- 3
Arrange the slices into the bottom of the baking dish in 2-rows overlapping slightly.
- 4
In a large bowl whisk/combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended; pour over the bread slices making certain that all are covered evenly with the egg/milk mixture, then press down with clean hands to make certain the bread it coated well.
- 5
Cover with plastic wrap and refrigerate overnight.
- 6
The next day; in a bowl mix together all praline ingredients until well blended.
- 7
Spread the praline mixture over the top of the bread.
- 8
Bake uncovered for 45 minutes @350.
Source: Cortney
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