"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

French Toast Casserole Recipe

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

Carrie Reed
Added: Monday, July 6, 2009


1 loaf French bread
8 large eggs
2 cups half and half
1 cup milk
2 Tblsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt
Maple syrup

2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tblsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Mix together and pour on top.

Slice french bread into 20 slices 1- inch thick. Arrange slices in a generously butter 9x13-in. flat baking dish in 2 rows overlapping the slices. In a large bowl combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt then beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices making sure they 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 350 F. Mix praline topping ingredients and spread evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.




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