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Baked French Toast casserole

MyCookbook Recipe Database
MyCookbook Member: wntrtxn32
Recipe Category: Breakfast
Recipe Preparation Level: moderate
    1 loaf of French bread (13-16 ounces)
    8 large eggs
    2 cups half & half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    l/4 teaspoon ground nutmeg
    Speck of salt

    Slice the French bread into twenty 1" slices. Arrange the slices in a generously buttered 9 x 13 " flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half & Half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the milk-egg mixture, spooning some of the mixture in between the slices too. Cover with foil and refrigerate overnight.
    The next day, preheat the oven to 350 degrees.
    PRAILINE TOPPING
    1 cup (2 sticks) butter, at room remperature
    1 cup packed light brown sugar

    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Combind the praline topping ingredients in a medium bowl and spread it evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup or honey.

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