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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.
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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