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Baked French Toast Casserole with Maple Syrup Recipe

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This recipe for Baked French Toast Casserole with Maple Syrup, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Friday, February 15, 2008


1 loaf French bread (13-16 oz.)
8 large eggs
2 c. half-and-half
1 c. milk
2 T. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash sallt
Maple syrup

Praline topping

2 sticks butter
1 c. light brown sugar
1 c. chopped pecans
2 T. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13 inch 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 whisk until blended but not too bubbly. Pour mixture over the bread slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 F
For the Praline Topping combine all ingredients in a 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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