Baked French Toast Cassarole
Danielle
Make the night before and there are no worries about a breakfast in the morning. This is so good with raisin bread instead of plain white bread!
ingredients
Cassarole- 1 loaf French bread (13 to 16 ounces)
- Butter, for pan
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Dash salt
- 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. Spread over bread as directed above.
directions
- 1
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
- 2
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.
- 3
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
Source: Danielle
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