"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked French Toast Casserole Recipe

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This recipe for Baked French Toast Casserole, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eunice Lavigne - Human Resources
Added: Thursday, March 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CASSEROLE:
1 loaf French bread (13-16 oz.)
8 large eggs
2 c. half-and-half
1 c. milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt
Maple syrup

PRALINE TOPPING:
1/2 lb. (2 sticks) butter
1 c. packed light brown sugar
1 c. chopped pecans
2 T. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Directions:
Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange 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-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.

The next day, preheat oven to 350F. Combine all ingredients for praline topping in medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

 

 

 

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